Venison Grisons Dried Meat

Name: Hirsch-Bündnerfleisch
Total time: 30 d
Cuisine: Deutsche Küche
Ingredients: 27 g Nitritpökelsalz (0,4–0,5 % NaNO2); 4 g Rohrzucker; 3 g Schwarzer Pfeffer, fein gemahlen; 3 g Wacholderbeeren, gemahlen; 2 g Thymian, getrocknet; 1 g Lorbeerblätter, gemahlen

Curing MixGameCold SmokingHard30-45 days12-16 °CBeech

Venison Grisons dried meat is a variation of the classic Swiss Bündnerfleisch, made from the venison topside with alpine spices. The lean meat dries particularly firm and aromatic and is excellent for paper-thin sliced cuts. A brief cold smoking session with beech accentuates the alpine character.

Ingredients(for 1 kg)

Curing salt (0.4–0.5% NaNO2)27 g

Raw cane sugar4 g

Black pepper, finely ground3 g

Juniper berries, ground3 g

Thyme, dried2 g

Bay leaves, ground1 g

Instructions

Dry Curing

10-12 days

Mix all ingredients and rub evenly all over the carefully trimmed meat. Vacuum-seal and cure at 4 °C, turning daily.

Rinsing, Pressing and Equalizing

3 days

Soak meat for 2–3 hours, pat dry, press into shape between two wooden boards with 2–3 kg weight. Allow to equalize for 2 days at 14 °C and 78% humidity.

Cold Smoking

1 x 6 hours

Cold smoke the meat once at max. 16 °C for 6 hours using beechwood. Then allow to hang in the air for 24 hours before aging begins.

Aging and Pressing

5-7 weeks

Age the meat at 10–13 °C and 70–75% humidity. Re-press between the boards every 2–3 days. Target: 40–45% weight loss for the typical firm Bündnerfleisch consistency.

Pro Tip

Pressing into a rectangular shape is typical for Bündnerfleisch and allows paper-thin, even slices when cutting – re-press every 2–3 days during aging.

Glossary Terms

Topside / Inside Round

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