I am using Ruhlman and Polcyn's Bresaola recipe from Charcuterie, and I'm currently in week two of the refrigerator part of the curing process.
I recently googled their recipe as well and came up with this: http://ift.tt/1ok67yY
The issue? That recipe is identical to the one from the book that I'm using except for one thing: the book makes no mention of using PP2, whereas that linked recipe does.
I didn't use it in the spice/herb rub for mine. Any idea if I'm going to be okay without it? This is my first foray into dry curing, and I'd prefer for it to not be my last after getting sick or something.
Submitted March 29, 2016 at 11:52PM by your_fish_monger http://ift.tt/25uDq4c Charcuterie
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