Charcuterie. Making Bresaola.

Bresaola is beef that is cured by osmosis, using salt and sugar in the same way as making gravad laks. I dissolved the salt and sugar in two bottles of red wine and I added five whole heads of garlic, black peppercorns, cinnamon, allspice, cloves, Juniper berries and oregano. That was on 10 January, and I left the meat in the wine solution for five weeks. On 17 February I removed the meat from the wine and wrapped it in cheescloth and hung it out in the cold winter air for a week, after which I put it in t