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In Reply to: Bresaola posted by Ray Basso on October 21, 2014 at 06:05:41:
Ray there is some very good info on bresaola in the two books, Salumi and Charcuterie both written by Ruhlman and Polcyn. There is also some good info on the Dizzy Pig site regarding dry curing.
I'm just finishing (eating) a two year old bresaola (a 5lb 9oz eye)that is outstanding. They do get better with age.
Re the film of the day, that is the first time seeing the aging in vac pac. Generally speaking the product is only ready after loosing about 30% of its weight. I'm not sure how that is accomplished in vac pac
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