Tried a Bresaola, followed the recipe from Charcutrie(Rhuman and Polcyn) with the addition of cure #2 for the extended hanging. Was very simple and straight forward, trimmed eye of round roast, applied cure and seasoning(salt,sugar,BP,rosemary,thyme,and juniper berries), cured in a ziplock for 7 days, rinsed, dried, coated in more BP, and hung in my meat fridge for a little over 3 weeks. I grew a nice coating of white mold, and had an excellent flavor and was silky smooth to eat.
Enjoy the pics
And drizzled with olive oil and lemon juice, delicious