If you have ever wanted to try your hand a curing meat at home check out this tutorial for making bresaola. It is made from a solid piece of beef rather ground and the meat is spiced and marinaded then hung to air dry. Tim Hayward shares a step by step pictorial along with a lot of information on how to tell if your meat is drying right (judged by the bloom of white mold) and what to do if it tries to go to the dark side (black spots of mold) and even tells how they test for spoilage in Italy using a horse bone (interesting). He wrote the piece for The Guardian and says he just hangs his in a north facing window with bad degraded sashes for best cold air flow. So while you should check it every day ( looking out for the signs of darkness) it doesn’t sound like it would be too difficult to make your own bresaola at home to enjoy and winter sounds like the perfect time to give it a try.
Click here for instructions, make sure to click the link in the article for the pictorial, great pictures of the process>>>>> http://www.theguardian.com/lifeandstyle/wordofmouth/2011/may/11/how-to-make-bresaola
Charcuterie: The Craft of Salting, Smoking, and Curing
