Bresaola drying

After nearly three weeks drying the bresaola has lost about 12% of its weight. A nice growth of beneficial white mould has come up on the casing.  The conditions in the drying chamber are 15°C and 80 – 85% humidity.  I’ve also cured and stuck a Magret duck breast in the chamber this week to dry; duck prosciutto is always welcome, whatever time of year.

2 responses to “Bresaola drying

  1. 手間ひまかかりますね!
    でも、それが美味しさのコツなんでしょうね!?

  2. shinさん
    あと2ヶ月かかりそう。食べるのは一瞬ですけどね〜
    写真はないですが鴨のプロシュートもおいしいですよ!

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