Bresaola

Started by Flound, February 01, 2014, 10:17:54 AM

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Flound

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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