Topside of Beef in half prepared marinade. 2 weeks in the marinade and then 2 weeks dry-curing are required for this recipe.
Bresaola (to John Torode's recipe) dry curing in my wine fridge. Temperature and Humidity after 1 day.
Bresaola dry curing in my wine fridge. Note the built in fan at the back (saves me having to drill holes and add a fan to introduce air flow!).