This is just a reminder for now:
Cambazola: started on 10/09/10
Castle blue: 10/13/10
Camembert (small): 10/23/10
Munster: 10/25/10
Tallegio: 10/24/10

Bresaola 3.0
Ok, this one did not turn out that great.
From what I understand now you need to maintain a certain salt level (higher than 3.0%) to get the right texture as well as keep it safe.
Anyways, started a new one:
Eye of round 1,280.0 100.00%
Salt ( Kosher) 44.8 3.50%
Sugar 12.8 1.00%
Black pepper 6.4 0.50%
Fresh rosemary 2.9 0.23%
Juniper berries 1.4 0.11%
Dry thyme 1.2 0.10%
Cinnamon 0.7 0.05%
Clove 0.3 0.03%
Cure #2 4.3 0.34%

Ok, this one did not turn out that great.
From what I understand now you need to maintain a certain salt level (higher than 3.0%) to get the right texture as well as keep it safe.
Anyways, started a new one:
Eye of round 1,280.0 100.00%
Salt ( Kosher) 44.8 3.50%
Sugar 12.8 1.00%
Black pepper 6.4 0.50%
Fresh rosemary 2.9 0.23%
Juniper berries 1.4 0.11%
Dry thyme 1.2 0.10%
Cinnamon 0.7 0.05%
Clove 0.3 0.03%
Cure #2 4.3 0.34%

Bresola 2.0

First bresaola was GREAT!
Nevertheless, tried to modify the recipe a little (want it a bit saltier)
So, here it goes:

% Weight
Beef 1000
Salt 2.42% 24.22018349
Sugar 1.94% 19.44954128
Cure #2 0.29% 2.935779817
Pepper black 0.22% 2.201834862
Garlic gran 0.11% 1.100917431
Rosemary, dry 0.07% 0.733944954
Thyme, dry 0.04% 0.366972477
Juniper Berries 0.04% 0.366972477

I am starting this blog mainly to keep track of my recipes and progress in a curing/smoking meat adventure.

Today I started Coppa and Bresaola.

Coppa:

2lbs of port shoulder and 3 lbs of pork sirloin (whatever was on sale at Safeway).

Recipe is credits to Charcuterie: The Craft of Salting, Smoking, and Curing byt

Bresaola:

2lbs of top round, recipe is from the same book.

That is my second take on bresaola: First time was a partial success: I had two pieces of meat, one piece turned out very good while the other started developing some very weird yellow mold. I just discarded it - better safe then sorry.
What I learned from this:
- use casing;
- curing time needs to be longer (it was 7 days total, this time I am going to cure it 14 days as per the book).