RecipeMuncher

A fellow food blogger, and all round lovely person Leah, over at SpicySaltySweet left me a comment asking how the Bresaola was going. “Well”, I thought, “I should do a blog post on that”. Why? you ask – well, I have learnt quite a bit about meat curing in the last two weeks, and quite a bit about myself in the same period too. So the meat has been hanging down in my basement garage for two weeks now. It is meant to hang for about three weeks (that is an estimate), however I think it (...)