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Bresaola is in the fridge for curing!!
The spices had a very strong smell though I believe from the Juniper seeds, I hope I didn’t put too much. I don’t even know how they taste like but they are in EVERY Charcuterie recipe…
I was alone and my hands were pretty dirty so I couldn’t take pictures, I just took one picture of the meat in the partially vacuum bag ready to go into the fridge.
I was going to cure it for a week, but some places say 15 days. There is no chance of it getting spoiled in the fridge if its there for more than a week just in curing position?
Now the hard thing, patience…