Salumi - The Craft Of Italian Dry Curing PDF.pdf ((INSTALL))

Salumi - The Craft Of Italian Dry Curing PDF.pdf ((INSTALL))

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To produce bresaola, Merlino’s grinds and spins the beef, and then makes a mixture of salt, spices, and spices. They use about 20 pounds of salt for every 1,000 pounds of meat. They hang the meat, and then cut it into slices that are about 3/4 inch thick and 1 inch wide. They then hang the slices to dry for a total of eight days. The cuts from the eye of round, sirloin tip, and sirloin eye are used for their bresaola. The salt and spices are mixed into the ground beef, which is then stuffed into rows of hog casings. The casings are dyed with food coloring, and the cut bresaola is then hung and cured for three days to dry and set the color. The finished product is then sliced and packaged for retail. 827ec27edc