Wagyu bresaola w/ juniper and black pepper
Posted Mar 25, 2017, 7:47 AM UTC
9918
recipe or is it a stock photo?
While not expressively prohibited, pictures without descriptions or recipes, and pictures of purchased foods are discouraged, and generally down voted severely by community members.
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Dq#2 Salt Sugar Black pepper Juniper Wagyu eye of round
Aged for 4 months in a beef bung cap at 55 degrees and 70% humidity
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I don't think there are many who would make bresaola from wagyu commercially. Taking beef that has a high price per kg, then undergoing a procedure involving weight loss... That's prohibitively expensive for the vast majority of situations.
I'd upvote commercial wagyu bresaola, simply to see it's price tag.
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How do I get that inside me?
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That's what she said.
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This looks amazing! Is there a big difference in taste when using wagyu vs prime/choice when making?
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Vs prime maybe no, but it varies a little
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God dammit, this pisses me off! It's just too God damned smart and beautiful!
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This is how you reach the heavens
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This is dirty!
And I mean that in a good way
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Beautiful! Did you use curing salt?
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Dq # 2 yes
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<eggplant emoji>
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🍆
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My first instinct would be to think that curing wagyu would be a waste but this does look really delicious. How does the marbling differentiate it from a regular bresaola? I'd imagine it's probably super delicate.
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Gorgeous
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How did the increased marbling influence the taste?
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[removed]
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Pls mark nsfw. This is too pornagraphic.