I have made bresaola before and always with success. For my latest production, the drying was done during variable weather ie the air temp was sometimes as high as 20 and I'm not quite sure if the outer layers dried too quickly hence hardening so that the inner layers have retained too much moisture.
It looks good, it smells good, no unpalatebale aroma but I'm not sure.
What colour should the inside be?
SAUSAGES,CHARCUTERIE and DELI ARTS
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