Attempting at doing a small piece of Bresaola by curing it with salt, instacure and herbs. Then, hesitating to use umai dry bags, or do it traditional french way: cover in peper and hang in the room; On the one side, the temperature of my rooms get a bit hot (say 15-20°C), on the other hand I had mitigated results with the bags. And I cannot hang raw in my fridge as it is simply not clean enough becaus eI get organic vegetables every week...
Any suggestions?
