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The biggest difference between the two is after curing dried beef is hot smoked and loinzilla/bresaola is air dried over a long period. Also the curing salt used are different.
The last picture of the mold growth was on 1/16/20 fast forward to 1/25/20 and the meats are completely encapsulated in a wonderful thick blanket of snow white mold.
She is a beautiful svelte 50lb GSP. Thank you for the looks comment she is a beauty. Some folks get out of sorts when the see a black and ticked GSP vs the liver and ticked.