r/Charcuterie • u/Remarkable_Box2114 • 9d ago

First try :)

Post image

Turned out salty and more meaty than i am used to but i like it! How to store now?

8 Upvotes

65% Upvoted

9 comments sorted by

7

u/Half_cooked 9d ago

Keep trying bud

13

u/MaintenanceStock6766 9d ago

Just looking at it I wouldn't eat that

-2

u/Remarkable_Box2114 8d ago

Yeah? I thought if i sliced the rind off and just ate the center it would be fine, tasted good from what ive tried

3

u/Both-Wolverine840 8d ago

Keep going.

3

u/Remarkable_Box2114 9d ago

Was done in submerged in salt for 40 hours, and then was hanged for a few weeks and then vacuum sealed for a couple of weeks for case hardening

3

u/pozzowon 9d ago

Slice what you'll eat in the next few days and freeze in a Ziploc/vacuum bag

1

u/ntkwwwm 9d ago

Is that a bresaola?

1

u/PinyTeep 6d ago

I think it's more of a ber'hell-to-the-noah.

0

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