My wonderful wife bought me the Umai Charcuterie kit not too long ago, and the first thing she wants me to do is bresaola. I've watched this Umai bresaola youtube video and this one repeatedly, as well as one that does not use the Umai system but rather the more traditional muslin wrap and hang dry method. My question relates to the curing process. In the Umai videos, they rub the beef and cure it for 1 - 2 weeks. However, in the other video they use red wine as part of the curing process. I think I would like to blend the two processes and mix the cure #2 into some wine and cure it that way, the goal being to get the wine flavor incorporated. I've never done a proper cure using cure #2 -- closest thing I've ever done is corned beef -- so I want to be sure it's actually curing. Will the meat cure properly if I mix the cure #2 in with the wine? If it won't work that way, what if I do wine first without spices and then do the Umai dry rub method with cure# 2 and spices? Thoughts / concerns / suggestions? Thanks in advance!