Finished bresaola



The finished product! It has an even, deep color and it’s dried evenly throughout. I didn’t have any mould issues with it either.

The taste is pretty good too. I think I used too much sugar in the cure, and I might revise the spice mix for next time once I work out which aromatics I like.

The internet rightly tells you that you need a meat slicer to properly enjoy it. I don’t have one, and even with sharp knives and patience, it’s hard to get thin slices. If I keep going with curing I may have to invest in one.


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