Bresaola cured too long?
I started curing a Bresaola a few weeks ago (following Ruhlman’s Salumi), but between traveling, work, and a hurricane, I forgot about it and it has been sitting in the curing mix for about twice as long as it’s supposed to (~20 days instead of 10). Will this negatively Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude