Bresaola - Air Cured Beef - The Next Bit

After 15 hours in the dry cure your beef will be a lot firmer. There will also be a bit of liquid in your container. That's the salt drawing out the moisture.

Next 15 hours of wet curing. You'll be needing a bottle of cheap Italian plonk. Not too cheap mind you. Mine was a fiver down from six in Sainsbury's. 

Chuck it over the beef. Turn the beef every hour so that every part gets a stint completely submerged.

Mine will be finished at 9pm. 

Back at 9pm to finish this off.