How To Make Air Dried Bresaola Style Meat At Home

[@Nimrod663]

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.

[@giuxc3116]

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!

[@bhante1345]

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]

I thought you were going to turn your dog into bresaola

[@roseannamarotta5864]

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.

[@martinarcher1503]

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

[@PantsDownApronsOn]

Thanks!

[@kylie-anneconnell4350]

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.

[@aslmafareed]

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

[@Oliver-henderson]

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]

Seems like you need a fridge just for this hobby🍻

[@giftoffire4868]

I do!

[@andermacho8513]

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

[@PantsDownApronsOn]

Do it Brother! 🔥

[@timboll8]

Man your hilarious. Keep it coming 🤙🏾

[@myoldasskitchen2467]

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!!

[@joegreenwood675]

Great video.. Chef..

[@PantsDownApronsOn]

Thanks brother🍻🤣

[@570TiKi]

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

[@DW123a]

Brilliant as always.

[@philais]

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

[@PantsDownApronsOn]

Thanks! Glad you like it!

[@thebestofafrica5451]

Beautiful

[@Diego-gz1pl]

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]

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.

[@80HDs]

Just found your channel! So Awesome! Thank you!

[@rosalindavalencia7050]

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

[@PantsDownApronsOn]

Have fun!

[@d3vnull86]

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

[@markplows2198]

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]

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

[@mileegrl]

🤗 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]

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.

[@KBSYuri]

Chef.. the outer part layer is it edible?

[@PantsDownApronsOn]

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

[@PantsDownApronsOn]

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

[@johankruger5028]

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

[@PantsDownApronsOn]

Dis waar)))

[@DraconZa]

😂😂😂 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]

Had to double down🤣🤣

[@deonviljoen1201]

Looks great! Love the commentary 👌🤣

[@niekievanaswegen7969]

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]

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

[@therealcori]

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]

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]

@@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]

@@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]

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

[@PantsDownApronsOn]

On the cards)

[@BushmansAdventures]

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

[@abdelrahmanhamdy3227]

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]

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]

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

[@PantsDownApronsOn]

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..

[@JAPAN-BLACK]

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]

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.

[@craigraven1]

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

[@PantsDownApronsOn]

Glad you like it ))🍻

[@angeloferrari1645]

bravissimo!

[@RomanovDA]

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

[@PantsDownApronsOn]

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

[@starfoxandstellar9917]

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]

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

[@starfoxandstellar9917]

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

[@PantsDownApronsOn]

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

[@arnoldncube8729]

Good humor there kkkk

[@basyfuentes7171]

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

[@PantsDownApronsOn]

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.

[@JulesMoyaert_photo]

👍👍👍Subscribed! (Colorado).

[@PantsDownApronsOn]

Welcome to the channel! 🤌

[@shanaazabrahams1319]

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

[@PantsDownApronsOn]

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

[@shanaazabrahams1319]

@@PantsDownApronsOn thank you

[@rubenrodrigues9671]

Can I make it with pork meat? Will it be like a (Presunto)? Or With pork meat will need a different treatment ?

[@PantsDownApronsOn]

Sure do it. It’s going to be great.

[@rubenrodrigues9671]

Thanks for replying, will do, can I add smoke paprika to it and a bit more salt? Since I want something close to a portuguese presunto I guess I need a bit more salt, what do you think? It would be amazing to have a video from you explaining how to make a jamon(presunto) with a pork leg ❤ love your videos they are pretty natural no cure salt or chemicals on them...thanks keep up the good work

[@PantsDownApronsOn]

up to 3% salt to weight of the meat in dry cured products like these. Any more and the meat will be too salty once dried. Yes you can add paprika👍.

[@remydaitch9815]

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

[@remydaitch9815]

Thank you Chef

[@DeanFerraro]

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

[@remydaitch9815]

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

[@thandilesishuba]

😅 nice video

[@PantsDownApronsOn]

Thanks!

[@mariadarrigo6672]

Do we put it in a regular fridge

[@PantsDownApronsOn]

Sure

[@kalsprite]

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]

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.

[@saiyidali7463]

Any alternatives to red wine? For the halal viewers?

[@PantsDownApronsOn]

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.

[@sadjedsade1878]

Can you replace the wine?

[@PantsDownApronsOn]

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

[@sadjedsade1878]

@@PantsDownApronsOn thanks

[@DeanFerraro]

trying to make a Mormon Bresaola?

[@kyragd2009]

Woooowwww

[@artistroominc.6907]

2 vids... subbed

[@PantsDownApronsOn]

Welcome!

[@princesssookeh]

@0:27 Childish! 😂😂😂

[@JulesMoyaert_photo]

🧡🧡

[@paigealeshire7979]

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]

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.

[@antonheidebrink7716]

why trim the fat? i love te fatty stuf !

[@PantsDownApronsOn]

Keep it on but there’s a tough layer of connective tissue underneath most of it on an eye of round.

[@salmataman7734]

😂❤

[@bluebean7001]

Ok, jy's definitief 'n nutjob, maar 'n baie interessante en entertaining een :-D

[@propellerhead428]

Sorry my ore is stuffed, waste vleis is dit?

[@PantsDownApronsOn]

Bees vals fillet of eye of round roep hulle hom

[@propellerhead428]

@@PantsDownApronsOn Baie dankie