And by overbrined, I’m mean it was in the brine, in the fridge in the garage...ice cold...for like a month.
Pulled em out and rinsed em off and they smell fine.
They look fine.
I was thinking about doing a smoke on em, wrapping em in cheesecloth and letting them hang and air cure in the outside fridge for about 5-7 weeks. Make it into a bresaola.
Yay or nay?
Pulled em out and rinsed em off and they smell fine.
They look fine.
I was thinking about doing a smoke on em, wrapping em in cheesecloth and letting them hang and air cure in the outside fridge for about 5-7 weeks. Make it into a bresaola.
Yay or nay?
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