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Bresaola cured too long?

eaglepoint | Sep 28, 2017 03:52 PM

I started curing a Bresaola a few weeks ago (following Ruhlman's Salumi), but between traveling, work, and a hurricane, I forgot about it and it has been sitting in the curing mix for about twice as long as it's supposed to (~20 days instead of 10). Will this negatively harm the meat in anyway, like excessively denature proteins do to the prolonged soak in salt and wine? I have a small curing chamber and don't want to waste space if the meat is probably trashed.


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