When butchering this cow elk in late November, I noticed how particularly perfect the shape and size of the eye of round would be for dry curing. No wonder it’s been done for eons. As usual, here I am, not innovating. As I had run out of my first ‘test batch’, it was time for a more confident crack at … Read More
Brési
It feels odd posting about items like this as it implies I’m some experienced pro at this, and I totally am not. But here it is, in all its glory: my first successful crack at dry cured calf moose. I’m going to call it ‘Brési‘ after the french dry cured beef – the name derived from its appearance resembling brazilwood … Read More