Rocklobster
Master Chef
Been getting into home charcuterie...So far I've made pancetta a few times, bacon, salami, all with decent results . Lots of room for improvement but, generally it came out edible and safe...this time is Bresaola..cuts of lean beef..I used inside round pieces..salt cure solution for a week, then I will rinse it and add another cure for another week..then it gets wrapped in cheese cloth, tied up and hung for two months..now that the insane last few months are over and we're still standing, I'll try and keep you posted