. The process takes much longer as the meat is much larger. Hi Nam, The sell-by date doesn't mean eggs have expired. Make sure it's on the bottom shelf, so that any juices don't contaminate any other food; it's particularly important to keep the goose away from any other cooked meats in the fridge. This is very helpful! Therefore it will end up lasting a week or two but will dry out being cut and exposed. . Meat was rubbed, bagged and cured for 9 days in the fridge. The meat is ready when it feels firm. Cured meat : Solid muscles, Keep the goose in the fridge, on a tray, covered with foil or greaseproof paper for up to two days. Other cuts like loin and and tenderloin can also be used, but they are much cheaper so not best suited for curing. Doug, i calculate my weight loss from the cured meatso i weigh just before putting it in the curing chamber. The most popular choice is beef though. On the side facing up its hardened a little and I think it might be a little grey in a little area. Up to 4 days. True bresaola was not imported into the U.S. from the 1930s until 2000. An Italian bresaola is coated in spices, however. Specifically, I found the end result to be too salty. More details, Pruned: Blossoming Through Lifes Difficult Seasons. Celery that's been frozen is best used in cooked dishes because the texture and consistency of the celery is somewhat altered from being frozen. Homemade South African Drowors - Beef, Venison And Pork (Video), Ultimate Biltong Recipe - South African Beef Jerky (Video), Authentic Thai Jungle Curry | Kaeng Pa | (Video), Middle Eastern Lamb Koftas With Yoghurt Dressing, How To Cook A Ribeye Steak Perfectly In A Skillet, Super Soft Burger Buns - Hokkaido Milk Rolls (Video), Homemade Orange Marmalade With Pectin (Video), Traditional Russian Pirozhki (Hand pies) - Complete Guide And Video, Bavette Steak - What Is It And How To Cook It, Authentic Indian Butter Chicken Recipe (Murgh Makhani), Pork Belly Braai | Slow-Roasted Over The Fire, Burst Cherry Tomato, Mozzarella And Parsley Pasta, Adjika Paste | Authentic Georgian Spice Paste, Luxuriously Creamy Mashed Potatoes (Video), Italian Salsa Verde - The Ultimate Green Sauce, The Best Carrot Cake Recipe In The World Ever(Video), Russian Borodinsky Dark Rye Bread (Video), Bresaola is a fantastic cured meat that's simple to make. I actually hung it in my basement for the first two batches and it came out perfect. humidity, temp, etc. I maintained the chamber at about 54 deg. Save any excess spices. Je, Coming back from Messina, According to the USDA, "Fresh chicken, turkey, ground meat, and ground poultry should be cooked or frozen within 1 to 2 days of . Hi Meena, Cover the container airtight and place it into the fridge for 4 days. My husband and I are going to try this, and blog about it: https://www.thecharcuterieclubdc.com/blog/2014/10/21/challenge-make-your-own-bresola. As long as the mould has not turned green, you have nothing to worry about. http://curedmeats.blogspot.com/2007/07/key-equipment-piece-3-curing-chamber.html. I found a recipe in Food DIY, and I am pleased to say this is my favorite project from this book so far! Your email address will not be published. Im working on building a fully automated curing/fermentation chamber. I am so glad you have put this to good use, and have had great results. Sliced pepperoni (unopened) Sell-by + 1 week. So, keep your dressing off to the side until you're ready to consume your tasty food. The bresaola is ready when it has lost 30-40% of its weight. Vacuum Sealed. You will notice white mould on the surface of the meat. I would definitely need to learn how to make bresaola myself! I practically never bother to comment, as Im just looking for the basic idea, then riff off it. Mike: You can get it done in 6 weeks with a smaller piece. But this is mostly cosmetic. I have seen a wildly different method for doing a Bresaola that involves giving the meat a week-long bath in a bottle of red wine together with seasonings similar to yours. Labels: Tragedy. 5 Days: pasta cooked with sauce. Pepperoni sticks (opened) 1 - 3 weeks. Put together your cure combine the herbs, sugar, salt, and prague powder, and blend in a spice grinder. Bresaola may be on the expensive side, but a little goes a long way. Agostinho: Yep, youll be fine at those temperatures. You can also keep it in your chamber, or you can seal and freeze it. Compared with many other types of cured meat, bresaola is very lean, as it is made from a single muscle and any outer fat is removed before curing. I believe eating and cooking well attributes majorly to a happy life. Hope you enjoy the site! Which European country will inspire your culinary journey tonight? You can also mix in a bit of brandy, port, sherry or whisky. I slice it as thin as I can (a meat slicer is best if you have access to one) and eat it as-is. Most bought parma ham, prosciutto, braesola, lonza and other forms of salumi or cured meat will be sliced already when you buy it from the deli. Hard-boiled eggs have a surprisingly long shelf life, making it easy to batch cook without too much worry that they'll go bad before you eat them. Some meat curing sites sell Celery powder. Hi Ariana. I am building up my stuff to get started and have purchased 1/2 grass fed steer back in Oct so I should have some cuts to work with. Or make a summer no-cook meal of bresaola, crusty bread, and salad. Check the date. We just did Lonzino (Gatherwithme.com well technically not since it was a tenderloin) and are wrapping pancetta this weekend. The easiest way to do this is with a meat slicer. It had a funky-yet-sweet aroma and tasted superb. According to the U.S. Department of Agriculture's (USDA) recommendations, leftover cooked chicken should be refrigerated at 40 F (or less) and used within 3 to 4 days. It is sold by the pound as whole pieces of uncut, cured meat or, more commonly, already sliced. This site contains affiliate links. First and foremost, you want to ensure that leftover chicken is stowed away in the fridge within two hours of cooking. Dave: I am not a fan of UMAI bags, sorry. No leftovers should survive in your fridge for longer than that. Beautiful! A white film can build up on your dispenser and its tray over time. The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat. You can see what a nice lean piece of meat the eye of round is. Just a quick info of you dont mind. Dealing with unwanted mould is simple. I cant wait to try this! The cured meat is typically cut very thin and served as an antipasto. August 7, 2022. My home-made bresaola smelled great, but not tasty. If you store it properly in airtight containers and aluminum or plastic foils, it stays usable for 3-5 days. Bresaola does not need cooking but you can add it to pasta dishes instead of bacon, like in the famous Italian Carbonara. If not, Ill resort to going with all smoked/dehydrated. Estimates of the life cycle of kitchen appliances vary. The USDA notes that while . This depends on the temperature and the quality of the wrapping and the state of the meat when you sealed it. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. 28 Recipes), 27 Delicious German Sausage Recipes To Feast On, 24 Bratwurst Recipes For A Perfect Barbecue Experience. It is salty with hints of spice and enjoyed as carpaccio or antipasto. Bresaola made from horse meat or venison tends to be stronger in flavor, darker, and a little sweeter. Its wrapped and hung now and Im wondering if I should unwrap it to check for bad mold at some point? Hygiene is key when curing meats as it's a raw product and does not go through heat treatment. Also, I wanted to talk to you about how important the technical aspects of the curing is, i.e. Put the meat and the excess spices into a plastic or other non-reactive container and put in the refrigerator. Seek bresaola out at Italian markets and delis as well as online. It is however highly recommended you use marbled or grain fed beef. Very informative and helpful page. I really never look at these aspects, yet get pretty good results none the less. It will get watery this is the salt pulling moisture out of the meat, and its a good thing. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. We do not recommend freezing bresaola. [1] I am a chef, author, and yes, hunter, angler, gardener, forager and cook. (I would guess 1.5 2 .25 lbs.) And this is what I found when I unwrapped mine a couple of days ago: A little funky on the outside? In the refrigerator it can be kept for about 2 weeks. can i wrap in cotton (cheese cloth) and coat it with lard? I have just started the first week of curing after the wine soak last night. Cure this for 12 days, turning the meat over once a day. Trim the ends to make a nice cylinder. Hard or dry sausage (such as pepperoni and Genoa salami), whole and unopened, can be stored indefinitely in the refrigerator or for up to six weeks in the pantry. Make sure to wash equipment, hands and surfaces thoroughly. Quality of meat is vital here. You can make bresaola in your fridge. It's made with natural flavourings and has gone through a two-stage curing process. Weighing the meat before you hang it to dry is crucial to determining when it's ready to eat. Bresaola is a lean, dry-cured beef from northern Italy that is cut paper-thin. Pork bresaola has the distinct flavor of cured pork, while venison and horse meat are gamier. The page you are looking for doesnt exist. Do not wash it in water. If any other mould than the white chalky kind grows, simply wipe it off with some vinegar and continue the curing process. John: Nope, you can skip the sugar. The end product is far less fatty than prosciutto and a bit firmer, with a deep red color and delicate, aromatic flavor. 1) adjust the cure time to your taste. Bresaola is most commonly made from beef, but it can be made with lean cuts of pork, venison, or horse meat. Curing meats safely is a very technical endeavor. It's OK if some spices stay stuck to the meat. Marinate in the fridge overnight. Your results may vary, but cooked pork should be eaten in the first few days after it's been refrigerated. Depending on the queso variant, it can last anywhere from 2 days to even one month in the fridge. 2. The best way to keep it is to cut it into chunks that will last you a month or so, and vacuum pack the rest. If slicing at home, use an extremely sharp knife to shave into thin slices. It can also be made at home if the right conditions are present for a few months of air-drying. Well, almost exactly 30 days from when the bresaola went into the curing chamber, it's ready. Vinegar is your friend here. After that, it should be frozen salmon for consumption at a later date. Depending on its age, it is often saltier and lightly sweet. In some cases the meat is beef, others pork, and in a few instances large wild game is used. Your bresaola will be ready after around three weeks when it's lost 30% of its weight. Steven: Id leave it, but watch it. nitrites and nitrates are typically something as a real food practitioner I avoid at all costs. I mixed and flipped them every few hours and then let it sit overnight in the fridge. From the first time I tasted bresaola, I was smitten. Slice very thinly &. Soups, chillis, and stews last up to five days in the fridge, and are the easiest meals to freeze and reheat. Once it is fully dried, slice the bresaola thinly and serve as desired. Having lived there for a long while pastirma is actually Turkish and the name literally means pressed. Am I missing the links you reference for what you use for your curing chamber? You can slice the bresaola and then store it vacuum sealed in portions. It's salty with hints of spice like garlic, pepper, and juniper. Place the beef with your salt mix into a food-safe non-reactive container like plastic or stainless steel. did you ferment this one like you did with your Ribeye version? It is purely Turkish and a signature cured meat originated from Kastamonu and Kayseri regions of Turkey (Even those two regions have an eternal clash on the possession of Pastirma) and had the geographical indications by Turkey in EU. It is then hung to air-dry for months. It has developed a fairly uniform white mold over most of the surface. I actually made this bresaola without using any nitrates. Bresaola is often purchased at Italian delis or butchers ready to serve. I have both used them and skipped them. Hey, Maybe there's something about the bresaola?Anyway did you remove the collagen casing on before you sliced it? Share and pin for later! You can place them in a colander and rinsing them with cold water. Leave it there. If you have dairy in your smoothie, it's more likely to last just 1 day. Most pastas last in the fridge for 3-5 days. The lean, cured meat is especially good when drizzled with extra-virgin olive oil and fresh lemon. Your ideal temperatures are 50-60F. Thanks in advance! I do this so I can monitor and control any bad mould outbreaks and also so the good white mould has more surface to grow on. It is occasionally made from pork, venison, or horse meat, but top round and similar cuts of beef are the most common. Traditionally a cow bung is used but a breathable cloth work just as well and allows the white delicious mould to grow straight on the meat. I actually ordered it from Whole Foods. If you want it to last longer, you can freeze it for 2-3 months. This means that the cured bresaola will be more tender and have more flavour than a leaner variety. Hurray! The meat goes through a salting stage with aromatics like juniper berries, cinnamon, clove, garlic, marjoram, and citrus rind to name a few, followed by a dredge in red wine. Put your details in below, and we'll send you all the latest! Trim up the beef until you have a clean looking piece. You can make a decent bresaola in as little as a month, but the longer you can take it, the mellower the salt and spices will become, and the funkier it will get; and I mean that in a good way. Your email address will not be published. They dont just pop into the market to buy salumi they pull it from the basement. Whoops! The key to storing them properly is to keep them in an airtight container. Great. Im so happy I found this recipe, but I need to ask. According to Hank Shaw, White mold is good. It's great on antipasti platter, charcuterie boards, and salads. Id hate to throw out all that gorgeous meat. Peace, Paul, Jason,I am currently using your recipe, sans juniper and rosemary, to make a bresaola. Soft cheeses last 1-2 weeks in the fridge after opening while most hard cheeses last 3-4. Additionally, rather than using collagen they hang it in cheesecloth. We drove to the city of Mes. Tags Hams Recipes you could also like. In the case of the batch in the photos,it was pretty mild: The outside of the meat is a little darker than the center, but it is all cured and nice. That region is very competitive in everything, including food, but if you take a 30,000 foot look at it, they are all very similar, with minor differences. Copyright 2023 wuda GmbH - Terms of Use - Privacy Policy - Contact, __CONFIG_colors_palette__{"active_palette":0,"config":{"colors":{"eb2ec":{"name":"Main Accent","parent":-1}},"gradients":[]},"palettes":[{"name":"Default","value":{"colors":{"eb2ec":{"val":"var(--tcb-skin-color-4)","hsl":{"h":206,"s":0.2727,"l":0.01,"a":1}}},"gradients":[]},"original":{"colors":{"eb2ec":{"val":"rgb(57, 163, 209)","hsl":{"h":198,"s":0.62,"l":0.52,"a":1}}},"gradients":[]}}]}__CONFIG_colors_palette__, The Full Guide On Making Sausages Easily At Home (Incl. The risk is Botulism! How to know. - Hallmark . The Problem. You can . I've done this with with saucisson of pork tenderloins before and it seems to even out the remaining moisture. Again, not trying to pass this off as bresaola, but it sure was an experiment that turned out to be delicious, Hank, It is important to note that even if salmon is appropriately stored, some risks may still be involved in consuming raw fish. Look what a beautiful crimson color it has.This is my favorite way to eat it. Brie cheese will stay edible even after 2 weeks. First off, dont shoot me for not making traditional bresaola. Why do you include it/what does it add? And trust me it is not pretty much the same stuff.!.. Cooked bacon will last in the fridge for 3-4 days. Just in case it is too salty though, is there anything you were able to do to salvage it? Prosciutto crudo, what Americans know as simply prosciutto, is made using the hind leg of a pig, while bresaola is typically made using a lean cut of beef. Do you see any issues with vacuum packing it whole (casing and mold intact) and storing in the fridge for a week or so? Vacuum sealed meat lasts 6-10 days in the fridge. I ruined several venison whole muscles using these numbers, they just oozed and rotted in my cabinet at 55F and 75% RH. If after purchasing your raw chicken, you immediately stored it in your refrigerator, then use its "sell-by" date as your gauge to start the clock on how much time you have before your meat goes bad. It is always a solid muscle, usually the eye round, which is a sort of false tenderloin that hides within the back legs of four-footed creatures. I dont kill many deer a year, so backstrap is precious. Set your temperature in the curing chamber between 50F and 55F. It can also be presliced wafer-thin and kept in individual vacuum bags in the freezer. I am trying my first batch of Lonzino. you allude to in the blog. Anything wrong with curing previously frozen meat? My question is assuming one were to serve a plate of slices about the size of your pictures - one could assume that the bresaola would last a while. Before you start make sure all your utensils, hands and work surfaces are spotlessly clean. Highlights - Does Bread Last Longer in the Fridge? 4 Days: gluten-free pasta. I think that sage and thyme would taste great! I dont use them. Before you start make sure all your utensils, hands and work surfaces are spotlessly clean.We don't want to give bad bacteria a chance. In essence you add the steps of casing it, inoculating it, and then throwing the stuff awayThanks,ScottPS - I'm in Johns Creek OTP so I would love to know if you have local sources. At the end of that time, the outside was covered in white mold, with a little green here and there. Bresaola is a lean cured meat, less fatty than prosciutto and milder in flavor. You can see what a nice lean piece of meat the eye of round is. I have dry aged entire ribeye roasts and made bresaola and they worked fantastic. Put half of it in a sealed container for later. Marianski uses 2.8% salt and 0.6% #2, over twice yours. I am looking forward to curing some of our lamb this year and this post is so helpful, Thank you Ariana! Thank you! Start by trimming down your piece of beef. I cant wait!! I expect that it will keep for a long time but I doubt that it will be around for much longer! Use a casing of any kind, or micro-perforated paper. I do hang cooler though, about 50F with higher humidity. How Long Will Fried Rice Last In The Refrigerator? You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Skipjack tuna. Black mold is bad. By Hank Shaw on June 6, 2012, Updated October 27, 2020 - 54 Comments. 5. 3. Get our cookbook, free, when you sign up for our newsletter. Others say that it can last up to a week. This is great! Ratchet the humidity down 5 percent each week until you get to 70 percent. All i can figure is the collagen casing were inoculated from the exterior of the package of mold that shipped with my casing. Aim for 30 - 40% weight loss. Ten days hanging time. That way it'll keep nearly indefinitely.I'm actually not 100% sure that the mold does anything for solid muscle products. 2. Simply take the weight of the meat and times it by 0,03. To make your cooked crab last long, refrigerate it within 2 hours of cooking. or just tie it with string ? Is that what you would recommend? How Long Do Hard-Boiled Eggs Last in the Fridge? Cured meats are often stored in a refrigerator or freezer as long-term storage. The humidity swings wherever it wants, but both came out perfectly. I have made it three times now with excellent results every time. 4 Days: dry pasta cooked at home. Ive got like 5 pounds of small trimmings from portioning the loins at the restaurant It's OK if it jumps higher from time to time, but under no circumstances should you let the humidity get lower than 50 percent. It is best served thinly sliced, either lightly chilled or at room temperature. After at least a month and as much as 6 months, when your bresaola is firm enough, take it out of the chamber and into the fridge. Hey Jason,I just pulled my bresaola at 38% loss. I didnt get an early enough start, and Im coming up on a time crunch for a dinner party just under 6 weeks from today. Next day I did a cool-ish (100-150F) smoke for 90 min with oak lump charcoal and barkless birch from my property. It is important to follow the correct processes, but also not to act like Chicken Little terrified of life itself. Looking forward to reading more of your stuff! 1. On my third batch, I reduced the cure time from 10 to 8 days and it was PERFECT. The only hard part of it all is keeping humidity even and high for the weeks or months youre hanging this puppy. Marinate in the fridge overnight. I still want to give it another shot it smelled so good while it was curing! I don't remember. Prepared salad lasts about 1-5 days in the fridge, depending on the freshness of the ingredients beforehand. Serve sliced bresaola as part of an antipasto platter with Italian cheeses, olives, and nuts. More from celery, spinach and other vegetables than in your salumi. If you want more control it's advised you make it in a chamber that is heating, humidity regulated and has some airflow. Traditionally it's also done in a beef bung(appendix). just the temperature, the humidity at the ranges posted here, but its pretty hard to have the temperature at those rates, it could be around 40 to 50? Bresaola is supposed to be lean. Sliced pepperoni (opened) 7 days. The Bella Egg Cooker lets you hard boil seven eggs at once, in about 12 minutes. Hard cheeses generally don't require refrigeration but keep longer in the fridge. Definitely trying. If you do not have access to one simply slice it carefully with an extremely sharp knife. Just started my first batch this last week. Keep it in the fridge, turning over daily, for one week. I too got a great mold bloom all over using the spray but it was not as complete on the coppa and the lonzino I did at the same time with the same solution. Turning the meat once every day. During the time it is hanging, did you ever once unwrap it to peek and check on how it started molding? Pinto beans will last in the fridge for four days to one week. In the meantime I was given a doe. But a length of loin or backstrap works just as well. We have eaten a LOT of good food this weekend! Slice it very thinly.Lets talk mold for a minute. Have you tried the UMAI dry age bags. My bresaola is on curing day 7 but Im not a big fan of super salty foods so Ill probably pull it tomorrow to hang. Dabbing it with a mixture of oil, lemon juice and black pepper. Massage the meat with the salt mix making sure to get it everywhere. I backed off the temp to 50F, made all the difference. Using a preservative will certainly lengthen its shelf time, but brands may vary in their best before and expiration dates, ranging from a few days to three months, according to Foodkeeper. While smoothies are best enjoyed fresh ASAP, they'll last for 24-48 hours if they're kept inside a clean, airtight container. Braunschweiger is a German sausage that can last for up to six months in the fridge. Comparing to other recipes online, none of the other ones I'm finding have that wet step. Many thanks, 4) once you come up with the tweaks you like make A LOT. If you are just starting out with charcuterie, go for an eye round or loin piece no wider than 2 inches. Both are delicious salumi(cured Italian Meats) in their own unique ways. One final question. Go ahead and weigh it, then write that weight down along with the date where you recorded the pre-curing weight the first time. For those of us that dont have a chamber. Hey Scott, the bresaola will keep a long long time in teh fridge, bit it will tend to dry out. Cooked and fresh homemade pasta should be stored in the refrigerator to slow mold growth and preserve its freshness as long as possible. Hi Hank, Many old world curing methods are safe because the artisans who have developed the methods and handed them down through tradition have honed these methods through trial and ERROR. It is a Northern Italian creation, but many, many other cultures have something similar: The Spaniards have their lomo, the Armenians have pastirma, the Greeks call it apokti and the Swiss bindenfleisch. Required fields are marked *. Copyright2023|About|Contact|Terms & Conditions|Privacy Policy|Disclaimer, I may receive a commission if you purchase something mentioned in this post. My total hang time was about 4 weeks. These variations aren't often found outside of Italy. Place the meat on a rack in a cool, dry place and allow it to air-dry for 4-6 weeks. Serious meat curers also have ways to control the humidity which I also do not have. This is what mine looked like after tying it the first time. I have the fun of listening to comments of how and where I got the idea and recipe. On the 6th day remove it from the fridge and wipe off any bits of herbs and spices. If you prefer Marianski, use his numbers. 4. Some people remove the muslin for the last week of curing, but because the air was so dry, I left the muslin on so it wouldnt dry out too much. Then enough Cab Sauv was added to the bags to cover the meat. If the bread gets made with premium quality products, it can last a day or two longer when stored in the fridge. Split it into two pieces of just over a pound each. Check the weight after about 4 weeks. Weigh your beef, and write down this weight this is important, and key in figuring out when your bresaola is done. To make bresaola at home, grass-fed beef (several different cuts are used) is trimmed of all fat and then rubbed with salt and spices before curing in the fridge for several days. 2023 Hunter Angler Gardener Cook, All Rights Reserved. I am sure there are cured beef recipes out there that dont use wine, but it would be different than bresaola. In fact there are naturally occurring nitrates/ nitrites in things like celery, and some testing has shown that no added nitrates bacon from health food stores can often contain higher levels of nitrates than the ones with this added. Green mold is not the end of the world, but wipe it away periodically with vinegar. Bresaola next! Thanks in advance! If you are using pork, see my recipe for lonzino instead. In bad cases, the outside can harden so much the inside can no longer lose its moisture and then the meat rots from the center. If you found this post helpful or have learned something, comment, subscribe, and follow me on social platforms for more tasty recipes. It is minor to me, and you are free to disagree. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Hi, im looking to start at curing, im starting to build the chamber but it would be a lot of time (ill explain later), theres so much trouble if the temperature is lower? I think you should definitely try to make bresaola its not too tricky, and the result is so satisfying. Leftover canned tuna should be stored in an airtight container in the fridge for 3-5 days. Follow me on Instagram and on Facebook. It has developed a fairly uniform white mold over most of the surface. Anyway, you want to weigh your meat regularly, until you achieve 30% weight loss. Whereas, in the fridge, it will last longer. How long is the shelf life of the Bresaola? Knowledge Article. Ive made this recipe 3 times and have tweaked it based on my preference. If you leave the bread at the counter, it will last for only a maximum of four to five days. My worry for you is humidity. Bresaola (breh-ZOW-lah)is a lean dried salted beef from the Valtellina, a longAlpine valley in the Lombardy region of Northern Italy. 8. Hang your bresaola in a cool, airy place. I need to make a sugar free recipe. After that, the dish's quality deteriorates, and there is a risk of food poisoning. Thank you for the comprehensive explanation on How to cure Bresaola. It also depends on what the salad is made up of. "Nut butters, like peanut butter, typically contain a lot of fat, which helps prevent bacterial growth .
Richard Rudolph Wife,
Articles H