How to make BRESAOLA at home 

This is one of the best channels ever.

I cant be the only one who loves the hand-waving while samlping😂

Excellent! You are doing a wonderful service for regular home cooks. Anyone can duplicate your simple methods. Thank you!

I made this from one of our home grown rams! We finally tried it last night. It came out wonderfully!!! I'm so glad to know how to do this! ^_^

Thank you!! Grazzie!! Tutto. Really I fell in love with breasola in Italy. And my friend in Roma has taught me about it, but you have given me a good idea of the total method. I farm and ranch and I’ve now completed the entire cycle! Natural raised waygu beef , loved, cared for, over 5 years old. Dry aged for 20 days. Then we start with your method! We even grow the spices on the farm... I’ve now become like my ancestors. Thank you.

I made my first Bresaola 13 days ago, tomorrow I will wrap it in Collagen sheet and tie. I'll give it 24 hours at room temperature which is now 28.6c in Phuket. Then into my near full Curing Chamber which I made 2 weeks ago. I have over 26kg of Salami and Salumi in the Chamber now with room for 14 kg more. You inspired me to go to the next level making Charcuterie my friend, keep up the videos they are something I look forward to watching over and over as I learn from you. I just made Pickled Giant Squid and Octopus with Squid Tentacles from Tesco Thalang and Japanese Octopus Tentacles from Macro Thalang. I pressure cooked the same weight 700g of each at the same time, then placed them in two jars and poured the same amount of Brine in and topped them of with Extra Virgin Olive Oil to seal them as the Jars were not full. Now I wait for 6 more days to have a taste and texture comparison. I'm heading to Patong soon with my Wife to get some more Beef to make a bigger Bresaola I couldn't get a nice whole cut of Beef two weeks ago so had to settle for a small piece.

Thank you so much! I am planning on making some for Easter this year...just making sure I documented the process correctly below: Ingredients: • 1000 g. Low or no fat Beef • 30 g. Salt • 7 g Sugar Cane • 2 Cloves • 3 Juniper Berries • 2 Bay leaves • ½ tsp. Black Pepper • 1 Pinch Nutmeg • 1 Pinch Cinnamon • 1 large plastic bag • 2 tbsp. Vinegar • 1 cow gut Prepping the gut: Place gut in a container and add 2 tsp of vinegar. Mix in with your hands and set for a few minutes. Prepping the meat: Place the meat in the large bag. Add all ingredients in the bag and massage. Seal the bag and place in the fridge for 1 week. Remove from fridge each day and massage the meat for 10 minutes and place back in the fridge. After 1 week, remove the meat from the bag and rinse off well and pat dry. Place the meat in the cow gut and tie each end securely then poke small holes in the cow gut. Hang the meat at room temperature for 24 hours. Then place in a humid area with a temperature of 68-70 F. for 1 week. Then place in a dry area with a temperature of 59-60 F. for 1 week. Then place in the refrigerator for 2 months. Then remove the string and the cow gut from the meat. The meat is now cured and ready to eat. thanks again!

And now I make 10 at once. I’ve changed the recipe slightly to increase the fragrance a bit. Thank you and aloha!! You have given a great gift !

That is absolutely gorgeous! It’s so hard to be patient while these things are aging!

I just finished another batch! I have made 15 at once. I increased the spices a bit and every time I share this people are very happy and surprised because they don’t know this meat candy!! Thank you! Aloha!!

Genius. This guy is SPECTACULAR!!!! I love his italian satisfaction hand wave. Its great. Makes him lovable.

This is a great recipe. The only changes I made is adding Cure#2 .25 percent of the wt of the meat and I wiped meat down with vermouth after curing before drying. The dried the meat in fridge wrapped in dry curing steak wraps until meat lost 35 percent of weight. Came out frickin delicious.

You have the best food in Italy i have ever tasted before and wine as well. Your channel just amazing💎. Thank you so much.

Fantastic fantastic fantastic really really really so wonderful and easy way for to make BRESAOLA at home thanks my dear for sharing

I made your Italian Cured Pork Loin (the one with Pepper) out of Beef, If only I could post photo's here you'd be amazed. It turned out fabulous. Thanks all the way from Australia. Ciao.

Thank You for publishing in English, I learn a lot from your videos

My friend Carmella panella has a sandwich shop in Rome near the forum. 3 rd generation. He sources the most artesianl food items for his shop. The breasola there is just amazing! And the aged cheeses and the bread! Wow. What a treat. Slow food beats modern cuisine every time.

That look so amazing, thank you for all the hard work you put in for us, appreciate it.

I just started watching your videos, I love curing meats and enjoy your methods and instruction... thanks!

Italian food is amazing and seems so delicious and you are fantastic person.. thank you

OMG, very very spectacular😘😘 ilove yr recipes n yr accent!! Very very spectacular😋

Absolutely cool awesome wooden shelf for the fridge! Quick and simple!

You’re so fun to watch! Your explanations are right on spot and can relate to anyone wishing to do charcuterie at home with no fancy equipment !! I hope you will do a video on how to do Mortadella without nitrates and all this chemical bullshit!! Thumbs up!!

ciao, I have made Bresaola twice from your recipe, and have got some very tasty results, thank you.

One word:RESPECT.

The transformation at the end was incredible! I’m shocked!

your english is really getting better. congrats! nice video

Now THAT'S art. Ciao from Brasil!

Bravo looks good I have to try. Ciao 🇨🇦 👍😋🥃

Ciao amico! Grazie mille per la tua nuova ricetta !!!

I love his kitchen!!!!!!!!

That's sooooo good!!!!! I already make it for tomorrow evening! Merry Christmas

So interesting please keep going. Great information.

It looks so delicious, by Gods.

Looks like brisket. ..always fabulous

You must be the dean on the making of preserved meat!

This channel is outstanding. Thank you so much. 🙏🏼❤️👍

Thank you for always giving alternate methods to suit different temperatures. And for taking the trouble to reply all comments! 🙏 I made your salami in my hot tropical climate by using your method and it was perfect! Thank you so much 🙏 what is the gut you used for this? I’ve only seen the small narrow intestines but this is a big one.

I love how he’s impeccably dressed while doing this. I so want to try this but I’m very nervous about it

Mate I love your videos thank you

like your kitchen bro！喜欢你的厨房

I love your Italian dishes. Well done

Best videos ever made

Most outstanding!!!

if the italian were not , the world wasnot as yummie as it is now 😍

Love your video. Thank you so much for making it.

Great video, thank you brother. Kind regards from South Africa.

Spectacular!

I like your videos and the way you explain your recipes. It is a great pleasure to watch. Thank you. Is it possible to use the Polenta Flower instead of the gut for this recipe or other meat with casings?

Hello. Thank you for the recipe. Could you please write what is that "bag" you put the meat in?

The recipe I use is the same herbs and spices but everything is submerged in red wine for 5-10 days then take it out of the wine wrap it in cheese cloth and hang dry it for 30 days.

finally i got nice channel all in one!!!thanks for sharing great recipies handsome man!!!

Great thing! - I will try this! But some Questions: - Are you using Salt with Nitrite? (E250 I think) - I know in old times they used Saltpetre wich turns into Nitrite... - What gut are you using? - and what calibre??? - Are you using "starter" for the mold? Thank you for info...

Wow!! Thank you for your video. Can I make it at Thailand's temperature?

Loved it.

bravissimo Maestro!

The closed captions are very entertaining. Bresaola= brassiere Allah 9:17, = reserved love and =result of flight

Thanks for sharing all of this!

maybe I ask you wrong... I mean that sort of "bag" when you put marinated meat to dry and it covers with white mold?

Hi grate video, what can I used if I cent get guts? Thank you

Dear chef, what kind of gut are you using? Because the regular gut it's so much thin. I mean, for a salami is ok, but for a pecheto is too small. Thanks for all recipes from Argentina.

Spectacular...

That was spectacular!! 👍🏻 good job

sei bravissimo caro,

Which part of the beef is used for bresaola. You're the best,bro

Bravo !!!

Wow awesome 👌🏾👌🏾

Thanks,that look great.

What cut of beef did you use for this? Also what was the gut you used? Love your videos!!! Keep them coming!

Grazie per il video! Don't listen any complains about your English accent, it´s pure mental laziness. Keep your willing to record more videos! One question: After the frigde period, may I leave the Bresaola at room temperature? In this case, how long it last? Regards from Brasil!

About to try your prosciutto and bresaola. How long will cured meats last. Many thanks for your wonderful videos.

btw do you have video on guanciale? thanks heaps.

Amazing 😉 thank you I am going to make it 😍

Bravo!

Amazing

Yummy with cheese 🧀 and crackers and olives 🫒

Haven’t seen this guy in a while

Bravo.😋

I really enjoy these videos. How did you learn to make so many different things? Did you go to cooking school or did your family make all of these items? Very informative

I can't travel due to the corona virus. Is it going to affect the recipe if send the bresaola to Thailand via UPS? Joking aside, thank you for the wonderful recipes, I will have a summer filled with experimenting and cooking because of your channel!

Hello ! There seems to be nothing in the internet about how to make Bresaola di tonno. I have work with this product in the past and it was fantastic and am very curious on how to make it myself ! Could you help with finding an English recipe ? Thanks so much !!

Well done! I especially like the wooden apparatus you've made for hanging bresaola in the fridge. Question: is there a significant difference in the process/taste if you wash the meat not in water with vinegar but in red wine instead? I trust anything with alcohol better than something with just acidity.

Spectacular...😍

The Sardinia shaped chopping board is sardinian mate!

Hello, Do you have a video in which you explain how to do the knots around the meat?

Impressive. Charcuterie books always recommend Cure #2 for whole muscle because of concern for pathogens. Do you worry about it at all? I guess as long as you know and guarantee the meat is good quality and fresh it’s not a problem to only use salt. Right?

Buonasera dalla grecian.Thanks for the recipe about the breseola I wanted to ask you how mantenere without sausage preservatives and when I cutied how many days mantenere? Thanks in advance

Thanks just the recipe i was looking for, I will try to make it next weekend. I don't think it is not going to last long in my house but is it ok to keep it 3-4 weeks in an airtight container in the fridge ?

Just wonderful .

Amazing thank you

It looks so great that you can eat it with your 👀!

You have some fantastic videos. I do have one question. After watching several videos, I got the impression you were in Thailand, and wasn't surprised when you actually said that in this video. My question is, as I also live in Thailand, and haven't attempted any of these recipes as yet, do you really hang this stuff in room temperature? I mean, where I am, that's 25-30c. Is that ok?

Hello, Chef, What kind of gut you used in a final stage?

For anyone in the south eastern US, a juniper berry is the blue berries on a cedar tree. en.wikipedia.org/wiki/Juniperus_virginiana

Looks delicious. Will the mould not spread to other stuff in the fridge?

Could you please tell me what kind of Gut did you use in this process? I can find only small gut in my country.

meat in the bag released a lot of water the first day. water in a bag can be left and massaged even with water or water can be removed and only meat massaged?

Great! So once it is done curing and cut open, how do preserve the remaining bresaola? Keep it hanging in the fridge or basement?

Damn, your meats always look so delicious!

Grazie. Il mistero e rivelato.