Has anyone ever made their own Bresaola [A cured beef originating in
Lombardy, Italy similar in appearance to prosciutto. Bresaola is aged
2-3 months until it becomes very hard and a dark red color. It is
traditionally served sliced very thin and dressed with olive oil, lemon
juice and freshly ground black pepper.]? I am about to attempt to make
a recipe from Mario Batali's Babbo cookbook. It is a duck bresaola. It
does not specify whether to remove the fat or not. From other articles
I have read online (regarding the traditional beef version), the fat is
always trimmed. So, I was not sure what to do.

Also, if anyone has made any of their own cured meats and has any
advice for a newbie (for example: what to expect as far as mold
growth), I would appreciate it. Thanks.

Phil
(Rhode Isand)