August 10, 2011

Meat update bresaola and sopressata

I hung up the beef in my butchers knot(s). Sopressata is getting to look good! Temp and RH is perfect. Making Capicola this weekend!

 I will weigh the sopressata in about 2 weeks to see how much weight they lost

 Bresaola put into chamber on 7/30/2011

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