salumi and sausage over indulgence
Oh man that looks good!I really need to get my curing area set up properly so I can try my hand at some of these!
If you can find it, try Cecina de Leon, similar to Bresaola. From central Spain.
Wow. I just researched Cecina de Leon. Nevermind find it, that just skyrocketed to the top of my "to do" list. Thank you, Adrian.
Now that Bresaola looks awesome!
I would advise against the Celine Dion; much too lean.
I just stumbled on this post while googling for beef-based charcuterie recipes. This looks fantastic! What kind of beef is this? How did you make it?
Bresaola is typically an eye round of beef. I cured this with fresh sage, juniper, nutmeg, salt, pepper, dextrose and cure #2. It was cased in a 90mm collagen casing, then fermented for 48 hours @ 70 degrees.