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GENERAL BOARDS
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Bresaola
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Topic: Bresaola (Read 1507 times)
Flound
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Bresaola
«
on:
February 01, 2014, 10:17:54 AM »
Why stop at cheese?
Bresaola.
Day one with spice rub.
Day 10, last day of curing.
Vac sealed in an air permeable bag.
1 week in the bag, it's firmed up and is darkening quite nicely.
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GENERAL BOARDS
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Other Artisan Crafts
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Bresaola