GARNAAL
is one Smokin' Farker
- Joined
- Sep 15, 2011
- Location
- Houston, TX
[SIZE=+1]A bunch of my Bresaola - Cured beef - in the dryer...
They went in the dryer 2 weeks ago, after curing for ~ 7 days with Salt, Sugar, Cure #2, Black pepper, Garlic powder, Rosemary and Thyme..[/SIZE]
[SIZE=+1]
I guess they will be dry enough to slice some up by Christmas - just a whiff of the peppermill on it and we have a good snack with a dry Tanqueray Martini![/SIZE]
They went in the dryer 2 weeks ago, after curing for ~ 7 days with Salt, Sugar, Cure #2, Black pepper, Garlic powder, Rosemary and Thyme..[/SIZE]
[SIZE=+1]
I guess they will be dry enough to slice some up by Christmas - just a whiff of the peppermill on it and we have a good snack with a dry Tanqueray Martini![/SIZE]