RecipeMuncher

It has been a long time hanging. Literally. But today was the day that I pulled the bresaola from the curing chamber, and sliced into it. I did a post a couple of weeks ago that showed some shots of it hanging in the chamber, and a little bit of information on the process - You can see that here. Bresaola is an Italian air dried beef eye of round (or often top or bottom round too). The meat is trimmed of excess fat and sinew, then rubbed liberally with salt and mix of spices. It is then left to (...)