Hey all just took down my bresaola and it was looking great when I sliced into it. Tasted fantastic too. When I sliced it into 1/4s to divvy up amongst friends I noticed some brownish spots in the interior. Just wondering if this is just oxidized meat or would be reason to toss it. I followed the ,Modernist Cuisine recipe, hanging for 3 weeks in my home fridge, and substituted instant coffee for the fresh ground called for in the recipe. Input is much appreciated. Thanks!
