This comes handy after Manfred's post on Pork Belly
Here is my attempt on beef ham.
I don't know the name of the beef part I bought in English. In French it is called "aiguilette baronne". The piece was around 1.5kg. I really like this part of beef. It is supposed to be a tough cut, but it is actually very tender when well marbled, which is the case when I source it at my favorite butcher here...
Slightly cut outside on the fat side. 24h in fine salt. Then a thick rub of ground black peper. Hung for one month just in my kitchen which is well ventilated and dry.
Here is the result... Since the piece has a sort of conical form, I even get the luxury of having different level of dryness ;-)
The taste is very nice, from nutty to cheesy...
