Bresaola
I woke up this morning planning to make Saucisson Sec, but got a late start and didn’t get home until three or so. Along the way I picked up a nice looking beef eye round that seemed manageable in a couple of hours, so I started with that.
Trimed and Ready For The Spices
Since I hadn’t planned on making it, I hadn’t looked at the recipe before I left and didn’t pick up the herbs I needed. Kate to the rescue - her herb garden had plenty of thyme and rosemary, which, along with some juniper berries provide the spice.
Bresaola To-Be
I’m kind of excited - it looked great. I’ll keep my fingers crossed. My biggest concern is the mold problem. I’d tried once hanging a pork loin that was too big to fit into a casing, and it got moldy much faster than anything else.