Bresaola is ready!!
On July 13 I placed the Angus eye round in the Umai bag to make the bresaola. At this point it weighed 4 pounds 5 ounces. I wanted to reduce that weight by 30 to 40 per cent. I pulled it out of the refrigerator and weighed it this morning. Down to 2 pounds 12 ounces. This put it in the right range at about 36 per cent loss. Time to slice.
The first picture shows the eye round before slicing.
![](http://i1034.photobucket.com/albums/a429/acwiesemann/DSCN2182_zpsf4e020da.jpg)
The second picture is the pile of sliced heaven. Really thin, too.
![](http://i1034.photobucket.com/albums/a429/acwiesemann/DSCN2183_zpsf12ad81b.jpg)
The last picture are the vacuum sealed packages. Nineteen of them, ready to be distributed.
![](http://i1034.photobucket.com/albums/a429/acwiesemann/DSCN2187_zpsd4cf9ca8.jpg)
Now before anyone does the math, there was a certain amount of waste and “spillage”/tasting. That is why there is only nineteen bags, not twenty-two.
Imagination time. When I serve the bresaola I like to put some mixed greens on a small plate with 3 or 4 slices of bresaola and some quality olive oil drizzled over the greens and bresaola. This also calls for a good red wine like a Pinot Noir. Good eats!!
Art
Larry,
Where are you on your bresaola? If I can get to see Rick before he heads your direction, I will give him some for you to sample. I hope it makes it there.