How to Make Moose Bresaola (Super Dry-Aged Edition!)

moose meat

💰Cheaper: venison

Venison is more widely available and can be used similarly in curing.

sea salt

💰Cheaper: table salt

Table salt is more affordable and can be used in place of sea salt.

red wine

💰Cheaper: white wine

White wine can be used for a different flavor profile while being less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and can be used for curing.

Unwrap the moose roast and pat it dry.

Trim off stringy pieces and membrane from the meat.

Weigh the moose roast and calculate the curing mix based on its weight.

In a bowl, combine 58.4 g sea salt, 24 g white table sugar, and spices including peppercorns, thyme, rosemary, juniper berries, and garlic powder.

Grind the spices in a spice grinder for better distribution.

Sprinkle the curing mix over the moose roast in a meat tub and massage it in.

Vacuum seal the meat, leaving some wiggle room for liquid to circulate.

Label the vacuum-sealed bag with original weight and date, and place it in the keg freezer for about 4 weeks.

After 5 weeks, remove the meat from the vacuum seal and rinse it under water.

Rub red wine onto the meat for added flavor.

Prepare a collagen casing, spray it with potassium sorbate to prevent mold, and stuff the meat into the casing.

Use hog rings and a pricker to remove air pockets and secure the casing.

Label the stuffed casing with target weight loss and place it in a curing chamber at 70% humidity and 52°F.

After a couple of months, check for mold and vacuum seal the finished product.

Slice the bresaola thinly using a meat slicer.

Cooking Techniques

Equipment Needed

Spice Level: