Bresaola in process. Another 3 weeks of air curing and it's ready to go.
Step 1: get a nice beef loin (silverside preferably) and remove all the fat excess if there's any.
Step 2: rub it with a mix of salt, sugar, cloves, bay leaf, fresh crushed garlic, fresh crushed peppercorns, fresh rosemary and a bit of orange and lemon zest. Put the beef in a large container.
Step 3: leave the beef in the dry mix for 5 days (either in your pantry or the fridge) and turn everyday.
Step 4: pour a bottle of red wine over the beef (wet curing) and flip the beef everyday. Do this during 6 days.
Step 5: take the beef out of the wet cure and dry it well with a cloth. You can rub the beef with a bit of vinegar to avoid mold. Note: don't panic if during the next step you see mold popping up, this is absolutely normal but if you want to get rid of it just soak a cloth with vinegar and rub your meat until gone.
Step 6: I prefer to wrap the meat in muslin cloth for a few weeks but you don't need to. Hang it in a dry cupboard/pantry for at least 2 weeks.
Step 7: if you wrapped the meat in muslin it's time to take it out of it and do proper air curing. Rub the meet with a cloth soaked in vinegar and hang it somewhere in your kitchen where there's a nice airflow for at least 3 weeks or so. The longer it cures the more traditional taste it will have.
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