Another Break from Moroccan for a Quick Bresaola Update

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The meat has been removed from the fridge and rinsed of its cure.  It weighed in at 1.29 kg.  It’s new home is in a cotton muslin bag hung from a hook in my cupboard.  I have placed a dish of salted water in there to keep the humidity up and there the meat shall live for the next three weeks.  I will check it occasionally for bad mold (green) and encourage it grow good mold (dry, not fuzzy white).  And I will take my first taste once it has lost about a third of its weight and feels firm, but slices “silky smooth.”

FYI:  this is not a recipe I’m ok with winging.  I’m very carefully following Charcuterie by Michael Ruhlman and Brian Polcyn.  I am not willing to take any chances when it comes to uncooked meat that’s been under my cupboard for 3 weeks…


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Filed under Food, Home Cured Meat, Recipes

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