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Tag: Umai

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Dry Aging Meats , Salumi/Whole Muscle

Making Bresaola Better

Today we are going to attempt to make an Italian classic charcuterie even better using a $1 steak. In this project we will be taking an eye of round, dry aging it, curing it, then drying it in a controlled environment. In the world of charcuterie there are many facets.
EricEric
June 27, 2020 33
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