Homemade kosher bündnerfleisch

This Viandes de Grisons, also known as bündnerfleisch, after forty days of drying.

Originally prepared from a 3 1/2 pound cut of beef shoulder, since eye round is not available as a kosher cut without expensive sciatic nerve removal (called porging), with a dry applied cure of 2.25% salt, .25% curing salt, ground juniper, dried thyme, rosemary, and savory, sealed in vacuum bags for a penetration cure of more than 50 days, then sealed in a UMAI dry aging membrane bag and alternately dried with silicon dioxide drying packs in a refrigerated, sealed Tupperware and pressed in a book press, and then in nested bread loaf pans, I do have a wine fridge that I thought I would use for a higher temperature dry, but I think it case hardened, so this is the inspection.

It’s vacuum sealed in an impermeable bag for equilibration – i’ll do that for another week-and then I’ll put it back into the UMAI membranes for the final dry.

Sliced on my manual rotary slicer. Any thoughts?