Salame filetto di manzo

[LLOYD A CUPICCIA]

You know Jim , I completely agree with you. And like you I have had positive experiences tasting fat that has been dry cured. I have also been researching cured meat blogs for quite some time and I happened to run across this a while back and it intrigued me.

Read this http://curedmeats.blogspot.com/2012/08/ribeye-roast-bresaola.html This blogger Jason is amazing and I have learned so much from reading his blog. He successfully dry cured a whole rib eye and turned it into a BRESAOLA.

I will give it a shot.

Thanks LLOYD