From gathered mushrooms to old meat: this is my attempt at sort-of bresaola. I hadn’t heard of it till about 3 weeks ago. It’s air dried cured beef. I picked it in a mixture of salt, special pickling salt containing nitrates, sugar, herbs and spices for about 2 weeks in the fridge. Then a quick bath in wine and balsamic vinegar.
It’s now wrapped in muslin and hanging under the house. It’s really a little warm for this kind of caper: should have been doing this a few months ago over winter. I’m also using the wrong cut of beef: chuck not round. But it’s only a little piece, so if it all goes horribly wrong I’m not throwing out very much. We’ll see in a month or so.
