I wish I could report that that my bresaola, using the Ryan Farr recipe from the upcoming Primal Cuts book, was a smashing success.  Unfortunately, it's not.  It LOOKS fantastic, but I think there's a serious recipe error in the amount of salt called for in the cure.  The result is that the meat is way, way too salty.  

I followed the recipe quite closely (see details on my original July 25 post) and my curing and drying conditions were very good.  But, the end product is just too salty.  I like the underlying other flavors from Ryan's good spice ideas, so am still trying to figure a way to salvage the product.   Perhaps I'll just use a small dice of it in a braise, or maybe very thin slices in a pizza, or maybe even soak some of it in water before using it to cook.  But, can't eat it straight (though I keep trying).

I will note that I was a little surprised when I read the recipe about the amount of salt called for, since Ryan's recipe is quite similar to the Ruhlman/Polcyn bresaola recipe, except that the amount of salt is much higher (and Ryan calls for nitrite rather than nitrate).  Perhaps it's a typo in the recipe.  You might just chalk it up to my personal spazitude, but Jim's try at the same recipe had the same outcome, as I'm sure he'll post. 

Anyway, here are some stats and pictures (though photo quality isn't great).  I put the meat in the chamber on 8/6/10 with a weight of 920 grams and took it out on 9/2/00 with a weight of 655, for a loss of around 30%.  Chamber conditions were stable around 55-60 degrees F and 65-70ish% RH.  The first three photos shown are from 8/20/10, about three weeks into the cure (the other bresaola is Jim's), and the latter photos are from 9/2/10.

If anyone has some brilliant ideas on a good way to use/cook the salty product I have, please leave a comment.