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Has anyone else ever prepared Bresaola in this way (other than the guy in teh video lol!)?

Having looked for more recipes that use wine, I came across this... the guy pictured is the same one that wrote the previous recipe that I asked about, which has no salt in the wine (it's from his TV show and his book). This time, though, he's showing a recipe that uses wine with salt included...

DaveOmak: Yes, I'm always cautious of microbial and chemical safety. I'm a molecular microbiologist by training, and that's the reason it's taken me so long to attempt to cure meat (I've fermented a range of other things, and made my own cheese). For some reason I didn't question this recipe...

Hi Everyone, This is my first attempt at curing, and I'm attempting a bresaola. However, after looking around at more recipes, it seems that I'm using an unusual (or, at least, uncommon) method. The recipe I have tells me to trim the meat, grind the spices and submerge the two in 3L of red wine...