I'm working my way through the freezer to make sure I don't let anything get too old and go to waste. I came across a 5 1/2# Moose sirloin tip roast that needed to get used. I was so pleased with the results of my first bresaola that this was a no brainer. This allows that roast to be experienced over a period of months.
I split the roast into two pieces.
I liked Jason Molinari's recipe, so I went with it again. I also vacuumed sealed the meat this time instead of just using a ziplock bag.
Off we go! Thanks for looking.
I split the roast into two pieces.
I liked Jason Molinari's recipe, so I went with it again. I also vacuumed sealed the meat this time instead of just using a ziplock bag.
Off we go! Thanks for looking.