Bresaola, mark II

The first batch of bresaola (air-dried beef) that I brought to the Saluminati meeting was tasty, but too wet. It was almost beef tartare although it had a great herby flavor. This batch I let dry a month longer. Sadly, I let it get a bit too dry. I probably should have spritzed it every other day, but I didn't.

The wife commented that when I unwrapped it, it looked like a hunk of evil. (I compared it to ebony.)

So, yeah. The outside bits are almost jerky-like. Great chewiness and flavor. It will go well with olive oil/lemon/dry cheese/roasted peppers/etc. And I'll have to start more, but probably not for another two-three months since the fridge will be taken up with lonza and coppa.