I have been working on this Bresaola now for, er, 7 weeks in total. That is the longest time, by a country mile, I have worked on any one piece of food.
Each day, I would go down to the garage and check it. Check temperature, check humidity. Heck, most days I would do it twice.
But, alas. It was not enough. The bresaola now resides in the trash can.
And here is the kicker… It is most likely completely safe to eat. However, most likely isn’t good enough for me when I run the risk of either poisoning or killing myself or guests.
So what happened? What went wrong?