Another Beltane project done.

[madbaker]

This version of bresaola (air-cured beef) came out very well - unlike the first attempt a year ago, which molded so badly I threw it out. It looked like roast beef, but it's an uncooked dried meat and you could taste the herbs. I sliced it wafer-thin and the wife sealed it for storage.
Tonight we'll compare it to Fatted Calf's. It should be a good addition to the cured meats at Beltane; most of the other things I'm bringing are pork-related.

Bresaola

For reference, the slices are about two inches across.

Comments

[madbaker.livejournal.com]

Modern is fine too. (Like the chicken liver pate on my list.)

[vittoriosa.livejournal.com]

Yeah, I was thinking of either that or duck rillettes... pretty quick & easy. But whether modern or historical, I still have to set aside a chunk of time for whatever I end up making...and time is the thing I am lacking... but I will try not to show up empty-handed!