bresaola got too hard, can it be salvaged?
I made bresaola a few months back. It's delicious. Most of it got eaten quickly, but today I found a piece that was still hanging in the curing chamber. It's hard enough to pulverize rocks!
Is there any way to salvage bresaola that got too dried out? I don't have anything strong enough to cut it as is. Could I somehow use it as stewing meat by rehydrating it somehow? Thoughts? It's way too delicious to toss out.