How to Make Elk Bresaola

elk meat

💰Cheaper: beef

Beef is more widely available and less expensive.

red wine

🥗Healthier: grape juice

Grape juice can provide a similar flavor without alcohol.

Trim the elk roast to remove silver skin and excess fat, ensuring a clean piece of meat.

Weigh the trimmed roast, which should be just under 600 grams after trimming.

Calculate the weights for the seasonings based on the weight of the meat.

Prepare the cure mixture: combine cure number two, garlic salt, dried thyme, kosher salt, white table sugar, black peppercorns, dried rosemary, and juniper berries.

Grind the rosemary, black peppercorns, and juniper berries in a pepper grinder until fine.

Mix the ground spices with the rest of the cure ingredients in a bowl.

Sprinkle the cure mixture evenly over the elk roast, ensuring full coverage.

Place the seasoned meat into a vacuum seal bag and vacuum seal it tightly.

Label the bag with the weight and place it in the fridge to cure for at least a month, flipping it upside down daily.

After seven weeks, remove the meat from the bag and rinse off any excess salt and spices under cold water.

Pat the meat dry with paper towels.

Prepare for cold smoking by placing the meat in a brick smoker with a pellet tube smoker filled with Vermont Castings competition blend pellets.

Cold smoke the meat for about seven hours, ensuring it stays cool during the process.

After smoking, let the meat sit overnight in a cool environment to off-gas.

Prepare a casing using hog skin or collagen sheets, and use a sausage pricker to eliminate air pockets.

Spray the casing with rum to help prevent mold and add flavor.

Cooking Techniques

Equipment Needed

Spice Level: