Here are a several pictures of my Breasola ready for the curing chamber.
Mike
Looks yummy ;D
But what exactly is it?
Dried cured beef. I have two large eye of round still in cure also.
Mike
Nom Nom Nom!! I could use some of that today in my pasta sauce! :D It was always part of the "special" recipe.
Off to a great start.
I look forward to seeing the finished product.
Do you tag yours and/or otherwise keep track of starting weight and loss over time?
Do you do any pepperoni or salamis, or just whole muscles?