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
Sliced thin
And drizzled with olive oil and lemon juice, delicious
Enjoy the pics
Sliced thin
And drizzled with olive oil and lemon juice, delicious