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Bresaola - Not for the squeamish. Picture heavy.
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nolaegghead
Posts: 42,102
Ok. It's done over a week earlier than expected. My humidity levels are half what's recommended and I had some surface mold. Based on weight loss - it's down to about 65% of what I started with, I needed to refrigerate.
I cut up some of it to eat and see what I'm dealing with. Tastes great. I mean, really great. Kind of musty, earthy, beefy. Can't wait to use it in some appetizers.
I brushed off the surface mold and god knows what else, then gave it a vinegar bath with some scrubbing, then rinsed it off, dried it and it looked pretty good. No funky odors, ('scept mold and the treatment seems to take care of that - we eat moldy cheese all the time). No signs of spoilage. I suppose If I'm not sick in the next day or two I'll be in the clear (seriously, nothing is going to survive the curing this thing got - 2 weeks of dry cure with sodium nitrate and sodium nitrite).
I'll try posting more pics when it's all purdy and stuff like VI does.
I cut up some of it to eat and see what I'm dealing with. Tastes great. I mean, really great. Kind of musty, earthy, beefy. Can't wait to use it in some appetizers.
I brushed off the surface mold and god knows what else, then gave it a vinegar bath with some scrubbing, then rinsed it off, dried it and it looked pretty good. No funky odors, ('scept mold and the treatment seems to take care of that - we eat moldy cheese all the time). No signs of spoilage. I suppose If I'm not sick in the next day or two I'll be in the clear (seriously, nothing is going to survive the curing this thing got - 2 weeks of dry cure with sodium nitrate and sodium nitrite).
I'll try posting more pics when it's all purdy and stuff like VI does.
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I love lamp..
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looks good? :-&Actually, I'd hit it right nowKeepin' It Weird in The ATX FBTX
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Beautiful man. =D>
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I even got SWMBO to eat some. She wasn't there when I used a potato brush to clean the surface funk. I'm the guy that eats the rind on the brie.
That was fun, I think I'll do it again. (that may change in the next 24-48 hours)
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Very nice. I can't wait to try some of the charcuterie from my new book.Be careful, man! I've got a beverage here.
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With cracked pepper, olive oil, lemon juice, balsamic and some Himalayan salt. Bounced the flash off the wall a bit to try getting some back lighting....
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Little Steven said:Carpaccio that is safe to eat...awesome!
We have some friends that own/run a great Vietnamese restaurant near us - we brought it up and they told us that's a variation of a traditional party dish that men eat - sort of like the equivalent of beer nuts. I love carpaccio.
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That looks awesome!!Just a hack that makes some $hitty BBQ....
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Totally awesome ^:)^
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So impressive. You really went for this and it paid off. Absolutely awesom!When was the last time you did something for the first time? - Zick Boulder, CO
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Looks great! Nice picture taking skills too!
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You rule!! ^:)^
I gotta get off my but and start doing some chacuterie.
Where's stike to comment on this one?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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nolaegghead said:Little Steven said:Carpaccio that is safe to eat...awesome!
We have some friends that own/run a great Vietnamese restaurant near us - we brought it up and they told us that's a variation of a traditional party dish that men eat - sort of like the equivalent of beer nuts. I love carpaccio.
Yes I've had the Vietnamese version and it is awesome. I like the Italian style with olive oil, capers, balsamico, pepper and shaved parmesanSteve
Caledon, ON
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that looks great, if that were mine it would be gone now.:)) have a friend bringing over some wild goose prosciutto which should be interesting
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I ate a little duck prosciutto this morning. I'd guess duck and goose taste more similar than wild and farm-raised. Sounds good, let us know how it tastes.
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Bump______________________________________________I love lamp..
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