How To Make Air Dried Bresaola Style Meat At Home

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Making classic Italian charcuterie at home is not as hard as you think. Bresaola is one of the easiest cured meats to make at home with no special equipment required. This bresaola recipe is as good if not better than the real deal that requires some obscure ingredient that few people can find. Read the full recipe for bresaola for tips, in-depth information and options for drying. Link below.
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-------------Bresaola written recipe-------------
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-----Chapters------
00:00 - Intro
01:07 - Ingredients needed
02:18 - Trimming the meat
02:34 - Making the cure
03:08 - Curing the meat before drying
03:26 - Wrapping the meat for drying
04:20 - Drying instructions
04:34 - Ready Bresaola
05:12 - Outro
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Опубликовано:

4 июл 2024

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Комментарии : 108

@Nimrod663 2 года назад

OMG finally no more of these frustrating drying bags! I guess these companies they haven’t gotten to you yet! And still the guy’s personality is the best ingredient. Thanks bro.

@bhante1345 3 года назад

Mouth watering stuff. I'm looking at this, then I'm looking at my dog, I'm looking at this, then I'm looking at my dog. I'm looking at this and then I'm looking at my dog knowing he will appreciate this snack when we're out hiking on the trails soon.

@Sam_888 3 года назад

I thought you were going to turn your dog into bresaola

@giuxc3116 2 года назад

Hi! I come from the italian area where bresaola was born (italian alps)! I am happy that it is appreciated all over the world! Good job, bro!

@DW123a 2 года назад

Brilliant as always.

@aslmafareed 2 года назад

Ma se kind! You rock! Dankie vir al die lekker resepye!

@thebestofafrica5451 3 года назад

Beautiful

@rosalindavalencia7050 8 месяцев назад

Wow! This is awesome! Gotta try this! Thank you

@PantsDownApronsOn 8 месяцев назад

Have fun!

@d3vnull86 3 года назад

Dude, you're hilarious!! Keep doing you mate!

@martinarcher1503 2 года назад

great work! Keep it up. You deserve far more subscribers than you have currently. Duly subscribed

@PantsDownApronsOn 2 года назад

Thanks!

@kylie-anneconnell4350 2 года назад

You were having a Megapint before JD made it cool! I’ve been binging your videos and you are hilarious and informative. I hope you have success in your life.

@80HDs 2 месяца назад

Just found your channel! So Awesome! Thank you!

@timboll8 2 года назад

Man your hilarious. Keep it coming 🤙🏾

@roseannamarotta5864 5 месяцев назад

I just found your channel after viewing others but found your channel just what I was looking for. I love the jokes and your personality. I am so interested in drying and curing meats.. I like that fact you used your frig for drying meats.. I can follow this method and not feel intimidated. I look forward to watching more of your videos. Thank you for sharing with us.

@570TiKi Год назад

Your video is great and we just started on step 0ne. 4 days to go to taste the wine 🙂

@joegreenwood675 3 года назад

Great video.. Chef..

@PantsDownApronsOn 3 года назад

Thanks brother🍻🤣

@andermacho8513 3 года назад

I can smell it from.here mate!!looking forward to try this recipe 🙌🙌

@PantsDownApronsOn 3 года назад

Do it Brother! 🔥

@RetardedGoat16 2 года назад

That "Richard" joke was enough for me to subscribe lmao

@mileegrl Год назад

🤗 Thank you sweetness, I'm full of joy for this shared knowledge. Cooking is chemistry 🧪 to me... Going to flex & buy mini fridge for this project. You are an absolute gift 🎁 sir! The inspired beef, venison, lamb & ostrich meat ideas are flowing in my head now.

@PantsDownApronsOn Год назад

Have a great time! If you are in the northern hemisphere and have a closed balcony you could trial it without the fridge. This specific method works amazing for venison loin and ostrich fillet.

@Oliver-henderson 3 года назад

Looks great I already got the biltong in the fridge looking forward to adding this to my collection of drying meats in the Fridge 😁😁

@PantsDownApronsOn 3 года назад

Seems like you need a fridge just for this hobby🍻

@giftoffire4868 2 года назад

I do!

@myoldasskitchen2467 2 года назад

I've done wet cure/smoked bacon and corned beef,summer sausage,italian sausage but never charurie...chartreuse...or whatever the hell its called?? This is right up my alley! And I don't need a separate climate controlled fridge like you do for cheese! I'M IN!! Perfect!! Thanks 4 sharing!!

@philais 2 года назад

Great channel! Well done. Now work on getting it to the next level of subscribers!

@PantsDownApronsOn 2 года назад

Thanks! Glad you like it!

@BushmansAdventures 3 месяца назад

I followed this exact recipe but used a vacuum sealer to marinate the meat in with the ingredients / wine

@DraconZa 3 года назад

😂😂😂 Enjoyed this! Lol Now I am hungry ... let me go raid the fridge ... Definitely on my must try list, but let me 1st try the Biltong one!

@PantsDownApronsOn 3 года назад

Had to double down🤣🤣

@Diego-gz1pl 3 года назад

hey man! good jokes and such an awesome bresaola! a couple of years ago i started fermenting basically everithing and it was a hole new world fo me (got myself both sandor katz books and the noma guide and went crazy ), now im starting charcutery with your bresaola recipe! im kinda guessing it would be a similar journey.... thank you

@PantsDownApronsOn 3 года назад

Thanks bro! Fellow fermentation lover! You probably have the perfect setup to make this then too. I find that under controlled environment 12C at 70 humidity is pretty good. Have fun.

@JulesMoyaert_photo 8 месяцев назад

👍👍👍Subscribed! (Colorado).

@PantsDownApronsOn 8 месяцев назад

Welcome to the channel! 🤌

@PantsDownApronsOn 3 года назад

Afrikaans Subtitles added for my ma se kinders. Awê 🇿🇦

@johankruger5028 3 года назад

Dan is jy seker van die kaap want daar is nerens anders ma se kinders 🤣as in die kaap nie

@PantsDownApronsOn 3 года назад

Dis waar)))

@arnoldncube8729 2 года назад

Good humor there kkkk

@deonviljoen1201 3 года назад

Looks great! Love the commentary 👌🤣

@KBSYuri 2 года назад

Chef.. the outer part layer is it edible?

@PantsDownApronsOn 2 года назад

Outer part is very amazing. It should be covered in white mould. The mould gives it a very unique flavour and because it’s grown straight on the meat instead of a casing you remove afterward, the flavour is very intense

@therealcori 2 года назад

I would love to make this, but I do not have the hanging fridge space. Maybe future me will! (Side note, I just binged all of your videos...)

@PantsDownApronsOn 2 года назад

If you live in a cool climate you can hang it outside old school style. Thanks for the support btw! Happy you like my videos!

@chiekamijo5452 2 года назад

@@PantsDownApronsOn I live in the south and it is hot here. I don't have any space to hang it, in fact hardly any space in all the fridges. Can I lay it flat?

@PantsDownApronsOn 2 года назад

@@chiekamijo5452 If you lay it flat or put it in an overcrowded fridge it will most likely spoil because of the lack of airflow. Maybe ask a local restaurant if they have the space for you to hang it.

@johankruger5028 3 года назад

This was awesome please( soos groot asb) do a piece of pork next

@PantsDownApronsOn 3 года назад

On the cards)

@niekievanaswegen7969 3 года назад

I dont have red wine, maar ek het a kudu wat in die cooler hang. Can i use red wine vinigar? Maybe a 50/50 mix with grape juice?

@PantsDownApronsOn 3 года назад

Maybe you have another type of wine or could get some. Wouldn’t do the vinegar juice thing.

@markplows2198 Год назад

Thanks for this recipe and video. I just tasted the first bresaola I made and it turned out pretty well. A little too much fennel but hey, taste is personal. You adjust and move on. I do have one question. Mine came out with a very pronounced drying ring. Is there anything that you do to slow down the rate of drying so the meat dries more evenly? I am going to leave the meat for a week or so in a vacuum bag to try to equalize the moisture a bit. Thanks again for the video. Have a good day.

@PantsDownApronsOn Год назад

Yeah case hardening is common if the humidity is very very low. You could dab it with a bit of wine every other day as it dries. Otherwise you could mimic the classic way by wrapping tightly in plastic wrap before hanging and poking loads of holes in the wrap with a needle. Tight vacuum also works

@simone9492 2 года назад

Looks amazing! Is it possible to hang this in a biltong dryer for the last bit (if we don’t have a spare empty fridge about)?

@PantsDownApronsOn 2 года назад

You could but be mindful of having an overly dry environment. A little bit case hardening is ok because you can equal out the moisture by placing it in a vac pack for a week. If it gets bone dry it won’t even out.

@RomanovDA 2 года назад

How to determine good white mold from poisonous white mold if you didn't put the mold yourself (like adding mold 600)?

@PantsDownApronsOn 2 года назад

Good white mould is generally powdery or chalky in appearance without fuzz. It also has that distinct “charcuterie funk smell” to it. You could by all means inoculate your meat instead if you don’t want to go down the wild route

@craigraven1 3 года назад

Damn that looks so good. The jokes bro 🤣🤣🤣

@PantsDownApronsOn 3 года назад

Glad you like it ))🍻

@kalsprite 2 года назад

What is the final target salt concentration during the wet/wine stage? I am at 3% salt on the dry step. When i add wine, if i do not add more salt i will reduce down... i didn't calculate it but i'd guess a target of 2% ..?

@PantsDownApronsOn 2 года назад

Don’t worry about it. I definitely don’t have the brains to calculate that with all the juice from the meat going in there and then becoming a brine and osmosis and all that stuff that makes my head hurt. Just salt it. Put the wine in there then pat it dry and hang it.

@abdelrahmanhamdy3227 2 года назад

Thats amazing man , keep up the good work . But I want to know what to do if I can't use wine ? If I cancelled that step what should I do different?

@PantsDownApronsOn 2 года назад

Ok so… alcohol is not necessary for making this as it evaporates anyway. The closes substitute would be to use vinegar, but not that much. Simply sub the wine for the following. 100g vinegar mixed with 500g water. Happy curing.

@abdelrahmanhamdy3227 2 года назад

@@PantsDownApronsOn thanks for your reply , but if I skip this step totally how long should I leave the meat in brine mix?

@PantsDownApronsOn 2 года назад

The vinegar/water mix replaces the wine so same time. 4/5 days should be ok then dry and hang meat . You could also add some dry spice..

@artistroominc.6907 Год назад

2 vids... subbed

@PantsDownApronsOn Год назад

Welcome!

@basyfuentes7171 2 года назад

Hi! What is the name of that cloth? And also what’s the fridge temperature?

@PantsDownApronsOn 2 года назад

Best temp is 18C with a humidity of 70%. But I we make this in a few restaurants by just hanging in the fridge set to 4C. The cloth is muslin or you could use any clean breathable cloth you could find.

@SRPDunn 3 года назад

How do you adjust the recipe for bovine appendix? a PH friend gets them from cape buff hunts

@PantsDownApronsOn 3 года назад

If you use appendix wash well, soak it in brine (4% )for 24 hours and put it in the wine mix two days before putting the meat into it. Tie it up making sure there is now air inside.

@SRPDunn 2 года назад

@@PantsDownApronsOn dankie

@starfoxandstellar9917 Год назад

Hey, thanks for the video! I personally cant use alcohol in cooking, so i wanted to ask if theres an alternative to red wine

@PantsDownApronsOn Год назад

You can use a bit of red wine vinegar diluted in water. Mind you they do sell no alco wine nowadays too.

@starfoxandstellar9917 Год назад

@PantsDownApronsOn how about pomegranate juice? And if I was to use vinegar, what ratio would be best? Thanks for helping ^^

@PantsDownApronsOn Год назад

Pomegranate juice will make it too sweet. 1 part vinegar 4 parts water.

@mariadarrigo6672 9 месяцев назад

Do we put it in a regular fridge

@PantsDownApronsOn 9 месяцев назад

Sure

@thandilesishuba 3 года назад

😅 nice video

@PantsDownApronsOn 3 года назад

Thanks!

@JulesMoyaert_photo 4 месяца назад

🧡🧡

@shanaazabrahams1319 10 месяцев назад

For religious reasons I don't consume alcohol. Can you suggest an alternative? I'm thinking verjuice

@PantsDownApronsOn 10 месяцев назад

Hey there! Had this request before on this video. Suggested mixing some red wine vinegar with water. Seems to work👍

@shanaazabrahams1319 10 месяцев назад

@@PantsDownApronsOn thank you

@princesssookeh 7 месяцев назад

@0:27 Childish! 😂😂😂

@sadjedsade1878 Год назад

Can you replace the wine?

@PantsDownApronsOn Год назад

Its kinda important for the flavour and curing but mix a bit of wine vinegar with water and try that instead

@sadjedsade1878 Год назад

@@PantsDownApronsOn thanks

@DeanFerraro Год назад

trying to make a Mormon Bresaola?

@remydaitch9815 2 года назад

Going to try this out, with one exception, I won't trim the meat.

@remydaitch9815 2 года назад

Thank you Chef

@DeanFerraro Год назад

fat gets rancid... I tried wagyu ribeye jerky and the rancid fat was disgusting

@remydaitch9815 Год назад

@@DeanFerraro Thats a big departure from lean Eye Round buddy.

@saiyidali7463 Год назад

Any alternatives to red wine? For the halal viewers?

@PantsDownApronsOn Год назад

You could dilute vinegar with water so that it’s acidic but not overly so, but you might not get the white mould, which is ok also.

@salmataman7734 Год назад

😂❤

@paigealeshire7979 Год назад

How long will the meat last once it has been sliced into? Looking online I see cured meats only last a week in the fridge after they have been cut into, and that you can't cut it up into smaller hunks to store in the freezer as it will lose flavor and tenderness. Anyone have a different take?

@PantsDownApronsOn Год назад

If you eat it very slowly, which will be kinda hard to do, you rub the cut side with a bit of vinegar and salt. Store it like this for few weeks in the fridge in a sealed container or bag. Otherwise you just vac pac and freeze it. Zero problems and if you want to have smaller pieces you can cut it, vac pac and freeze. Won’t lose freshness.