Daily Archives: April 30, 2010
Bresaola Update – Tied and Drying
The bresaola is now in its final stage, that of drying slowly. I took the eyes of round out of their cure bags from the fridge, rinsed them to remove most of the curing spices, then let them sit at … Continue reading
Posted in Cured Meats, Food, Slow Food
Tagged beef, Charcuterie, cured meat, humidity, slicer
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