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My first bresaola didn’t go well, but I had lessons learned. I got severe case hardening, and ended up throwing it out. The air speed in the wine cooler was way too high. For second attempt, I reversed the direction of the built-in fan. I also had a feedback loop between the humidifier and dehumidifier which I resolved with an auber paired with some smart plugs. I still had some case hardening here so I removed the mold and vacuum sealed for now. I think some of my case hardening now is because of not casing it, but I did use cheese cloth for the first 5 days. Does anyone make bresaola without casings? If you use casings, what kind do you prefer? How do you guestimate what size casing when you haven’t bought the meat yet? I guess I was worried about buying one that is too big or two small for the cut of meet, and I assume if it’s too big that would create pockets of air?
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My first bresaola didn’t go well, but I had lessons learned. I got severe case hardening, and ended up throwing it out. The air speed in the wine cooler was way too high. For second attempt, I reversed the direction of the built-in fan. I also had a feedback loop between the humidifier and dehumidifier which I resolved with an auber paired with some smart plugs. I still had some case hardening here so I removed the mold and vacuum sealed for now. I think some of my case hardening now is because of not casing it, but I did use cheese cloth for the first 5 days. Does anyone make bresaola without casings? If you use casings, what kind do you prefer? How do you guestimate what size casing when you haven’t bought the meat yet? I guess I was worried about buying one that is too big or two small for the cut of meet, and I assume if it’s too big that would create pockets of air?