Breseaola and Spanish Chorizo

[cpanderson]

So I have been lurking and reading and lurking and reading and reading and at some point I started curing... so after a few months of waiting, here are some of the fruits of my labor. I haven't gone full fermenting/curing yet, so I have been using Umai bags.... but here are some pics of the products so far... everyone I know thinks I'm a mad scientist, but I know that I am just a noob...

 

[pc farmer]

All looks good. Some case hardening thou.

 

[cpanderson]

I agree... the mouthfeel wasn't consistent... tougher on the outside, tender in the middle... I got excited and sliced up some for the weekend but the rest is going in vac to EQ... will have to see how to tweak the fridge with Umai

 

[pc farmer]

The vac seal rest will help alot

 

[fivetricks]

OMG. Your breseaola looks awesome.

 

[SmokinAl]

They both look pretty darn good to me Brad!
Especially the chorizo.
As Adam said vac packing the bresaola for a couple of weeks & leaving it in the fridge will pull some of the moisture from the middle & redistribute it to the outside.
It really makes quite a big difference.
Al