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August 11, 2011
September 28, 2011
August 16, 2011
I am making this recipe and following the instructions to make a "true" bresaola, i:e curing the meat for three weeks. I am using what I normally use for bresaola which is the eye of round cut of beef. The meat has already been in the cure for a week so far. Has anyone done that? There is a lot of coffee in there and I am concerned that the coffee flavor might be too assertive in it.
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