My first bresaola was done in a basic fridge, with no attention paid to temperature and humidity. Now that I had a curing chamber, it was time to go about things differently. Here is the eye of round. Here is the same eye of round, trimmed. Measured for calculations. Salt measured out. Aromatics included salt, juniper berries, bay, thyme, cinnamon, and cloves. WHHIRRRRR!!!! Aromatics and salt were put into a ziploc bag. The round was placed under some weights in a fridge for a couple of days. After a couple of days the eye of round was rinsed off, weighed, and tied up. I calculated a 30% weight loss target and marked the tag. A few weeks later I actually blew past the target goal, but that was okay, I had heard that some people actually preferred a weight loss closer to 40%. Texture wasn't quite right, though...seemed a little too raw, and I noticed the middle actually still formed a droplet of water. Any thoughts on this one? I still have it saved in a vacuum bag. Should I rehang? Throw it out? Or is it supposed to look like this? It had a 35% weight loss, but still doesn't seem quite done, and the immediate droplet of water that formed in the middle was odd.