Originally I wanted to make a bresaola with the emu meat. When I purchased it from the butcher it came vacuum packed and when I opened it I realised that I wouldn’t be able to do what I first had in mind due to how the meat had been cut. I picked out the larger pieces to be cured and the smaller pieces to make biltong with. The colour of the meat was an incredible ruby red and as you can see above darkened considerably. I based this recipe on a duck prosciutto recipe that I use from time to time – it is very simple.
220g emu oyster fillets
12g raw organic sugar
3g mixed peppercorns, coarsely ground
1g smoked paprika
5 juniper berries, crushed
2 bay leaves, crumpled
Note – the quantities above is for 1 emu fillet, you can double quantities for two. I wanted to cure them individually as I wanted to use different salts for each fillet.
Weigh out and combine all of the ingredients. Rub the mix into the meat, making sure to apply the cure into all the nooks and crannies. Transfer the meat into individual zip-lock bags (or you could vacuum pack), remove the air and seal. Place into the refrigerator for 5-7 days depending on the weight of the fillets.
Once the curing time is up, rinse the meat until cold running water to remove the cure and pat dry with paper towel. Wrap the meat in cheesecloth and hang in a cool ventilated area or alternatively place on an open wire rack in the refrigerator. It should take 3-4 weeks to be ready or until around 30% reduction in weight is achieved.
Thinly slice to serve. Enjoy!