Awesome video guys!! Was so surprised too see how few subscribers you have, keep up the good work! Bresaola has got to be one of my favourite foods of all time 😋
Watching you, a Canadian in Thailand. Making lots of cured meats I can't get here or are expensive. Had my own experience channel for a while called ourthaijourney. Still trying to find something to use as a smoker. I am just taking so e back bacon vaccum sealed out of the fridge to cook at 145F sous vide before slicing up. Regular bacon is almost done. As for beef products I would have to take a loan out.
😂 Well, if it's any consolation, beef prices back here have skyrocketed quite a bit. Was at Costco the other day and saw three (rather nice) rib steaks for $85. 🤮 It's awesome that you're making that meat overseas. A little taste of home, eh? Yeah, you might have to get creative to work out something to smoke the meat. Keep me posted on any innovations you come up with for that! Good luck.
Yes, I have the meat in a fridge during both the curing and the equalization phases. I actually usually use my beer keezer for it, so it's out of the way. 👍👍
Good job guys I’m glad it turned out well, but this is not really the method to make basturma i mean you used he same ingredients but its no where near traditional ( ik you said its not ) but it shouldn’t take that long I’m Egyptian and i make it all the time and it should only take 2 weeks MAX to make!!! 3 days to cure in a salt bath, 3 days to dry on a rack, 3 days to dry with the seasoning paste then 3 days in the fridge. This method took you like six months!
🤣🤣 Indeed! We definitely deviated from the traditional process for this, following the basic method we use for all our other charcuterie, such as capicola, bresaola, etc. It was super tasty, but did lack some of the character of the original basturma, such as the crust and whatnot. I do plan on trying a more traditional approach to this one day, too, to see how I like it. Thanks so much for watching this and reaching out with your thoughts and method. It's appreciated. 😁
thank you for this content, very helpfull
Thanks for the kind words! 😁
Awesome video guys!! Was so surprised too see how few subscribers you have, keep up the good work! Bresaola has got to be one of my favourite foods of all time 😋
😂 Thanks, it's much appreciated! Bresaola is amazing, for sure!
So, having nothing to do with the subject of the video, I am super pleased at the the numerous different band shirts! Mastodon is awesome!
It's like the secret message of the videos. 😂 Love it! 🤘🤘
There are some great value chamber vacuum sealers out there now. Vevor is more than. Capable. I have a different brand available over here.
Nice! Definitely more affordable sealers out there than when I first started using them 20 years ago. You have to love choice!
Watching you, a Canadian in Thailand. Making lots of cured meats I can't get here or are expensive. Had my own experience channel for a while called ourthaijourney. Still trying to find something to use as a smoker. I am just taking so e back bacon vaccum sealed out of the fridge to cook at 145F sous vide before slicing up. Regular bacon is almost done. As for beef products I would have to take a loan out.
😂 Well, if it's any consolation, beef prices back here have skyrocketed quite a bit. Was at Costco the other day and saw three (rather nice) rib steaks for $85. 🤮 It's awesome that you're making that meat overseas. A little taste of home, eh? Yeah, you might have to get creative to work out something to smoke the meat. Keep me posted on any innovations you come up with for that! Good luck.
Are you refridgerating during the salt curing (first) phase? How about during the equalization period?
Yes, I have the meat in a fridge during both the curing and the equalization phases. I actually usually use my beer keezer for it, so it's out of the way. 👍👍
Fenugreek should be ground before using it.
Agreed. That would have made that flavor pop more, for sure. On the agenda for next time. Thanks.
Good job guys I’m glad it turned out well, but this is not really the method to make basturma i mean you used he same ingredients but its no where near traditional ( ik you said its not ) but it shouldn’t take that long I’m Egyptian and i make it all the time and it should only take 2 weeks MAX to make!!! 3 days to cure in a salt bath, 3 days to dry on a rack, 3 days to dry with the seasoning paste then 3 days in the fridge. This method took you like six months!
🤣🤣 Indeed! We definitely deviated from the traditional process for this, following the basic method we use for all our other charcuterie, such as capicola, bresaola, etc. It was super tasty, but did lack some of the character of the original basturma, such as the crust and whatnot. I do plan on trying a more traditional approach to this one day, too, to see how I like it. Thanks so much for watching this and reaching out with your thoughts and method. It's appreciated. 😁