ellisjb0
Newbie
- May 24, 2017
- 3
- 10
So i have an air curing chamber with which i make duck prosciutto, lonzino, coppa, etc
I am trying to experiment with a twist on bresaola.
If i cure it in the fridge with prague #2 etc. for a few weeks then rinse and hang it until 30% weight loss (i have a cooler that maintains 50 degrees at 75% rel hum), will it be ok to slice like normal salumi (for lack of a better term) and eat raw? or should i just "dry age" like a steak house in the cooler and sear it off? would love some science behind a response!
I am trying to experiment with a twist on bresaola.
If i cure it in the fridge with prague #2 etc. for a few weeks then rinse and hang it until 30% weight loss (i have a cooler that maintains 50 degrees at 75% rel hum), will it be ok to slice like normal salumi (for lack of a better term) and eat raw? or should i just "dry age" like a steak house in the cooler and sear it off? would love some science behind a response!
