Saving a $1 Steak - Making Bresaola Better

Welcome back. Today we are taking $1 steak and turning it into something extraordinary. Better than Bresaola.
You can find the recipe for Bresaola here: twoguysandacooler.com/making-b...
Here are a few things we used in this video:
Dry Aging Steak Wraps: amzn.to/2NAGlpy
Collagen Sheets: amzn.to/3eGhXP9
Twine Dispenser w/ cutter: amzn.to/3dGg5Vr
Eva Dry Dehumidifier: amzn.to/2ZiMQTD
Humidifier: amzn.to/2C0waYy
InkBird Temp Control: amzn.to/2YD1h5L
InkBird Humidity Control: amzn.to/3i48iEi
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Knives that we recommend
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You can visit their website here: www.sausagemaker.com/?Click=1...
The largest selection of the best quality casings for sausages/salami: www.sausagemaker.com/natural-...
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: cheesemaking.com?aff=67
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(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth): amzn.to/2A04Gll
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Sausage Pricker: amzn.to/2Ji2zha
Dehumidifier EvaDry 1100: amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: amzn.to/2wwKjqs
Hygrometer for chamber: amzn.to/3enDCwt
Cool Mist Humidifier: amzn.to/380rWOW
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Wusthof Boning Knife: amzn.to/2Nvns9b
Iwatani Professional Chef Torch: amzn.to/32q5sDz
Anova Sous Vide: amzn.to/37YXhl5
Accurate Thermometers
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Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

[@kimbarron4239]

I did this with 3lb eye of round, right from the package, not dry aged first. Cured it for about 10-14 days using equilibrium cure, used the dry age wraps, and dried in a normal fridge. Took about 4 weeks to hit weight loss. Not quite as ruby red but nice taste and smell. Probably more mild since it didn't have the mold. I have a good slicer that will slice it very thin and the texture is nice. Too thick and it is chewy - but different from jerky. I will make this again. Thanks

[@2guysandacooler]

Excellent. I have some drying in the fridge right now :)

[@EscapeReels]

So happy I came across your channel! Been itching to get into dry age and charcuterie for a couple of years now and I believe this just pushed me over the edge! Great content, fantastic editing! 5/5 :)

[@RobertPorterNZ]

This is looking stunning mate... I brought a eye of round a few years back and totally should have done this with it.... hope you and the family are all good

[@radradrad]

I love your videos, thank you very much. Until I was scrolling through some previous videos, I didn’t realize you had made one on Bresaola. I’ve been making Bresaola for many years now at home with great results. I haven’t tried the dry age element, but that sounds like an amazing idea. If I may make one quick comment, and it’s not intended to be negative - just informative: it’s about the pronunciation of the word. It’s pronounced “BRES-SOW-LA“, not ‘bres-a-O-La’. again; thank you for the great videos. I really appreciate the time, effort, and knowledge you put into this !

[@SulphurDew]

5:38, THREE hands, are you sure you didn't eat any of that mold?

[@tracybradshaw1362]

Looks amazing!

[@davidnecic3391]

Great Work on Your Meat Making, Thank you.

[@filippoberetta]

For what is worth, in Italian it is pronounced Bresáola [Bre-Saoh-Lah] with accent on the first a, not the o. Great video!

[@Piboon11]

Hi, Eric! Now that I have perceived you as a dry-curing genius, I would like to introduce you to a very delicious (Thai) sour-fermented sausage. If you want to Google it, its Thai name is แหนม (pronounced "Nam"). I fermented it at home from scratch a number of times (without any nitrites, nitrates, catalysts, chemicals or any preservatives). It turned out okay, but not that great. ... Not as good as the store-bought Nam. After 5 days' fermentation at (Thailand's) room temperature of 34°C (or 93°F) in the daytime, it turns sour and very delicious, packed with umami and a wonderful flavor. Some Thais don't mind eating it raw, but I always cook it by making a "Nam" omelette or "Nam" fried-rice out of it. I have to admit that Nam tastes much better when raw/uncooked (because I used to eat it raw when I was about 12), but now I'm always afraid that there might be some parasitic worms in it. The main ingredients are: 1.) Pork mince (0% fat) 2.) Shredded pork-skin or shredded pork-ear (Optional) (As I don't like either of them, I always leave them out. The good thing about pork-skin, though, is that it works very well as a binding ingredient.) 3.) Salt 4.) Fresh finely-chopped garlic 5.) Sticky-rice or jasmine rice (steamed and cooled-down). Sticky-rice is better than jasmine rice, in this case, as it will be a better binding-ingredient. 6.) (Whole) Fresh bird's-eye chilies (Optional). [However, for me, chilies are NOT optional here.] Method: 1.) Chilled the pork mince. 2.) Combine all ingredients and knead it into a consistency of a wet bread-dough. Finish kneading when the pork is still cold. 3.) Pack it tightly in a closed container. Lay a piece of cling-film on the surface of the sausage to prevent mold from forming. [I really don't know if it will ferment better in a vacuumized environment.] 3.) Ferment for 4-5 days at room temperature (34°C or 93°F). The end product will be packed with umami and a garlicky flavor. If you prefer it to be more or less sour, adjust the number of days in fermentation. As you survived eating the German Mett, you should survive eating Nam uncooked. lol I'm sure you will love our Nam. Give it a try, develop it your own way, and share it with us. Cheers, Piboon

[@2guysandacooler]

WOW> That looks super interesting and tasty!! This recipe is officially on the short list!

[@dannybrazen]

Looks incredible! How long will it last once the casing is off, but uncut?

[@codybaxter3684]

Love your channel. Question, can I just wrap my bresaola I'm making in cheese clothe and hang it in my fridge until its lost the proper amount of weight? Or, should I wrap it in the steak wraps or some collagen sheets? Poke holes? Many thanks.

[@johnsavchak8202]

I have become addicted to your channel...one suggestion? Take a 45 day dry aged eye of round and treat it like the fridge Capicola? I'd like to run some before making a dedicated drying chamber...

[@thomasholte1828]

Thank you for this.

[@johnathancorgan3994]

Oh man, I've only had bresaola once and it was good, but not great. That's a long journey for a piece of lean meat! Eye of round is my choice for making pemmican, had no idea it could be turned into something like this.

[@gypsymiranda86]

I saw where someone made a turkey “bresaola” with a turkey breast. Is this something you have considered trying? What are some concerns to take into account when dry aging poultry?

[@fatbuttbassett4732]

Man eventually when I get off my butt and do my drying chamber I'm gonna have to try this. You keep adding to my need to do list.

[@Rymdkakor]

Same! But he's adding to my "things to do if I get a house" or "things to spend my retirement doing" lists!

[@2guysandacooler]

LOL That's so funny

[@TheSkogemann]

I am waiting for someone to dump a fitting refrigerator in the dumpster room. I live in an apartment, but have a pretty large basement room.

[@joemallia7574]

Hi Eric….love your videos they are so informative. I’ve made a curing chamber from your video on the subject. I am now filling it with delicious charcuterie using your recipes for pancetta arrotolata, fennel coppa and duck prosciutto. I would like to see you do a venison or lamb salumi or both! Or even a cured whole rolled deboned chicken, pancetta style.

[@2guysandacooler]

Hey Joe. Thanks for the message. If you ever run into an issue be sure to reach out!! I've got lamb prosciutto on my radar but if you get the lamb big enough it makes a great pancetta. Whole rolled deboned chicken pancetta!! That's what I'm talking about! talk soon...

[@joemallia7574]

@@2guysandacooler Thanks Eric..... I'm going to try an eye of round venison when I get around to harvesting a deer, a lamb top round. I'm also going to give the deboned whole chicken a go.....wish me luck.

[@vonmajor]

Are there any charts that I can order that I can hang in my garage for beef, pork , lamb, and venison for proper cut up to properly isolate these cuts come butcher time? In the process of making my Dry age/small walk in cooler to be built in a basement corner. Thanks

[@dplagany]

Can you dry age this in the fridge with the steak wraps ?

[@petermiskerik7106]

Hi, would you be so kind to let me know if larger bresaola once lost it lost 35% weight in curing chamber would benefit to be cleaned and placed in vacuum seal bag to equalise moisture content as you did with culatello in your video? Thank you

[@2guysandacooler]

Sure. It really all depends on your finished product. If there's a dry ring or a darker outer ring on your bresaola then I would vac seal it and place it in the fridge for 4-6 weeks. If there's no dry ring then it doesn't matter either way.

[@trifon_karavasilis]

can we complete the recipe using cheesecloth or gauze instead of the dry age wraps?

[@findlydesign]

Can I make this in the fridge? I don’t have a special drying/curing fridge.

[@matthewg4956]

I was curious why you truss something you cover with the stretchy net? Something happened to me watching this video that doesn’t happen to often. When you where describing the product there at the end, my mouth would not stop watching. Even as I’m writing this. I had to get up and go smell my chamber. To funny. A definite project for me. Good job!

[@2guysandacooler]

Oh how funny!! The only reason I trussed it was so that I could hang it on a hook but looking back I could have just tied the netting onto a hook just as easily :)

[@matthewg4956]

2 Guys & A Cooler I didn’t want to miss out on any of your tricks.

[@PointofimpactTV]

Being cut so thin has got to be the main factor in it being less chewy, but cool video

[@USMC5905]

If you were going to do this in a chamber like the PS Reserve 50, would it still be a good idea to use the dry ageing bags, or just netting alone? I'm also wondering if the time required to age completely differs when using that chamber, since that chamber has a fan and such. Hmmmmmm

[@2guysandacooler]

If you were to do this in a chamber I would use the Dry Curing Wraps aka collagen sheets (or any casing). This will help it dry more evenly.

[@TheSkogemann]

Yummy!

[@duncanjames914]

Thank for the video! Question... What size (#) of netting do you use for an eye-of-round or pork loin?

[@2guysandacooler]

So it really just depends on the size of the muscle. you can go between a #12 and #16

[@duncanjames914]

@@2guysandacooler Thanks kindly!

[@user-ru2qg1xk9j]

Can I put the beef in a Plastic wrap instead?

[@kristinatidwell6563]

I don't think I've ever had this. 😱

[@QF756]

Hi, can you experience with using banana leaves as a wrap? Because in my country, I don’t have collagen wraps; also you mentioned that the collagen wraps are of plant origin, is that correct? P.s. banana leaf might contain water P.s.s. We also dried the banana leaf for treats that can be stored for months

[@2guysandacooler]

never tried banana leaves as a wrap. Would be interesting

[@badboydaddypaddy1125]

You are the greatest ever. How can I find your online cure calculator?

[@2guysandacooler]

genuineideas.com/ArticlesIndex/saltbrinecalculator.html

[@brandonadams32212]

Could I use this in place of prosciutto for a beef wellington ?

[@2guysandacooler]

yes

[@gregmcb5305]

I’m kinda confused isn’t it basically dry aging during the hanging and curing process of making normal bresaola, how long do they normally hang it for?

[@2guysandacooler]

So dry aging and dry curing are 2 different styles. When you dry age you do it in much lower temperatures and the meat is still raw. A natural flora of bacteria begin to grow causing a break down in the proteins. This makes the meat more tender with a unique flavor. Once finished this has to be cooked Dry curing is done at higher temperatures where the meat loses moisture evenly creating a product that can be eaten raw. The flavors are very different between the 2 processes. In this project we combined the flavors. Normally bresaola is hung to dry till it loses 30-35% moisture. This can take between 6-10 weeks

[@NickMeisher]

Where do you get $1 steaks from? In WallMart near me, even the green steaks are discounted to $10, and fresh ones are $16

[@2guysandacooler]

WOW. Where I live this cut is $2 a pound so an 8oz steak is $1. Gotta love Latin America

[@shonawilson8040]

Could you make this in the regular kitchen fridge?

[@2guysandacooler]

yes. just cure the meat first, then wrap it in the dry aging wraps, then place it in your fridge till it's lost 35% - 40%

[@shonawilson8040]

Thank you! I love your channel. I have started watching it daily. I took out my first attempt at charcuterie today - bresola - following your recipe! Its good! I know need to invest in a sausage stuffer!

[@arcturusbbqsausagemaking2435]

Can I do this Recipe with a Certified center cut black Angus beef loin ,How would you think the outcome would be, I have one And would like to try it What do you think

[@arcturusbbqsausagemaking2435]

You would not recommend Bactoferm for this ?

[@2guysandacooler]

I think it would be incredible.

[@2guysandacooler]

That is correct. No bactoferm needed for this project

[@IOalejandro]

i think a week iis enough to cure it since it usually has 2 inches width correct me if im wrong

[@2guysandacooler]

yes. 4 days is all you need for 2 inches

[@robertmalis4493]

Hey Eric totally off topic from this particular video is there a product that can be used to stop at gravy after it’s been thawed out from being all like broken in and chunky I hope you know what I mean

[@2guysandacooler]

Yes. Use Xanthan Gum (amzn.to/3eGNyAl) at 1/8 - 1/4 tsp per cup of liquid. Be sure to blend it in a blender first to make sure that it's well incorporated. If you just add it to your gravy it will coagulate too fast. The way I do it is like this. I'll add my liquid to a blender, turn it on low, add the xanthan gum, turn the blender on high. Then proceed with my recipe. If you add too much though it starts to have a jelly like texture. Use the measurements above and you'll be fine..

[@tilothegreek]

Can you use sea salt as well? Thanks 😊

[@2guysandacooler]

Yes you can!

[@iiaxuriaii1063]

Hei. This looks amazing. I find the salami chamber at Amazon called BEL-Art secador polystyrene mini desiccator cabinet. Can you please tell me what you think about this and can I use this like chamber or you can recommend something else. Thank you I am new in here😊

[@peterbourgeois8492]

Why do you omit cure from Bresaola?

[@2guysandacooler]

Watch my video, are curing salts really necessary? kzbin.info/www/bejne/o2WypoKQqtF7i7M

[@melucs1]

Nice video...just wondering... some of these videos doing cured meat the person is wearing gloves. Why? Why not just wash hands before and after? Just curious

[@2guysandacooler]

Washing hands before and after is completely fine..

[@JulesMoyaert_photo]

👍👍👍🙏

[@watkinsrory]

try some biltong. If you like this you will like biltong.

[@2guysandacooler]

That is certainly on the "todo" list :)

[@watkinsrory]

@@2guysandacooler Some great vids on YT on how to make it. Just dont hang your meat in a box with heat. Just hang it in an open space with a fan blowing on it.

[@3FAZNI]

Ok Eric, how come this piece developed a pellicle and coppa did not? Whats your opinion?

[@2guysandacooler]

did you dry age the beef first without any salt or cure like I did in this video?

[@3FAZNI]

@@2guysandacooler I just recently watched your video using a dry aging sheets on coppa and now this on beef. I personally never used those sheets and thats why I asked. So, if they used on cured meat, they prevent a case hardening, but not so much if drying unsalted piece of meat?

[@2guysandacooler]

@@3FAZNI That's been my experience. For dry aging beef I always get a small pellicle but when I cure the meat first and then age it in my fridge there's no pellicle and it's dries perfectly...

[@3FAZNI]

@@2guysandacooler thank you Eric.

[@ThirdLawPair]

Shouldn't you have measured the weight before dry aging it? If not I think you over salted and over dried it when turning it into bresaola.

[@2guysandacooler]

Hey Scott. Very keen eye. I did weight it afterward (that's how I knew how much salt to add) otherwise you would be right. It would be way too salty!! As far as the weight loss, that's a tricky issue. Dry aging forms a pellicle as the drying is concentrated on the outside. The actual weight lost after the pellicle is removed is negligible. In essence you are starting off with a raw piece of meat (again). With that being said I target my weight loss to 35-37% where I would normally shoot for 40-42%. Hope that makes sense.

[@ThirdLawPair]

@@2guysandacooler thanks, I like the video by the way. I get so annoyed with all these videos about how to cook an eye of round when the only answer is that it makes great jerky and breasola.

[@JackB345]

Bressa-Oler

[@coryboren1963]

Engaging comment.

[@alessandrovalentini462]

Awesome. Btw, it's pronounced bresàola, not bresaòla.

[@genghischuan4886]

"country fried" chicken fried involves chicken

[@michaelfraley9431]

He said “Chicken fried steak”, which involves steak. 😉

[@genghischuan4886]

@@michaelfraley9431 yeah but the term is wrong, its like going to the tire shop and asking for your oil to be changed.

[@michaelfraley9431]

@@genghischuan4886 But you are missing the point that “Chicken Fried Steak” is an actual dish. 😊 en.m.wikipedia.org/wiki/Chicken_fried_steak It’s called that because the steak is fried in the same manner as Southern Fried Chicken.

[@Hippucytees]

So, let me get this straight. That piece of meat, was approx 150 days old, before it entered your mouth? 45 + 2x months ( 56 ) + 49 = 150... Seriously???

[@2guysandacooler]

yep

[@suejones7390]

See how much meat he cut off and wasted I understand that it's not meant for poor people but but I just I can't stomach that much waste That wasn't fat.

[@2guysandacooler]

Hi Sue. It's quite presumptuous for you to assume that I wasted anything. It's obvious that you've never dry aged beef before and that's ok, but when you make a comment about a subject matter that you don't know anything about you come off looking unintelligent. With that being said, if you were a subscriber to my channel you would see in various other videos, I actually use the parts I cut off in salami making and sausage making. So please, next time just ask "what did you do with all that pellicle, you cut off?" before jumping to any conclusions. It's never a good idea to assume the worst...

[@suejones7390]

@@2guysandacooler You're absolutely right and I take it back I'm sorry. It just came from my knowledge my ex husband is a chef and that they would throw it out. He told me it would make people sick when I questioned him on it so I apologize again.

[@2guysandacooler]

No worries. Most people do throw it out but it's certainly not bad and it won't make people sick. It's quite rich in beneficial bacteria and loaded with umami flavor. I do agree with you that food waste is sickening. Chef's and restaurant owners around the world should do a better job at evaluating their processes to reduce the amount of food that's thrown away each day. Thanks for watching and commenting.

[@hanakedduify]

Bresaola. Dear sirs I appreciate your efforts. But I feel you still have horns in your head. Have a travel to Italy.

[@2guysandacooler]

The effort is what counts😉

[@mlesnoski]

Rich people and the time they have...

[@2guysandacooler]

🤣🤣🤣. Now that's funny stuff 😂😂😂