Bresaola - Finished

The bresaola that was based on a recipe from Jason Molinari has now finished drying; it's lost a total of 38% of its original weight.

The finished bresaola

It tastes as good as it looks.


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There is one comment

Scott

I agree that it looks good, Phil. Nice.

Scott, (Email ) (URL) - 14-08-’09 00:34

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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