Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Be sure everything is CLEAN.... You don't want to introduce any mold spores or other stuff... Keep an eye on the meat.... If mold forms, wipe it with vinegar to kill the mold....
Be sure everything is CLEAN.... You don't want to introduce any mold spores or other stuff... Keep an eye on the meat.... If mold forms, wipe it with vinegar to kill the mold....
From the picture, I think it didn't dry evenly.... probably due to the fat layer.... Or it didn't cure evenly... can't tell from the picture.....
In any event, next cure, I would trim the fat so the meat cured and dried evenly all the way around...
And, I would get some of the "white mold" to spray on the outside of the meat... a good coating of white mold can be your best friend when it comes to keeping the bad molds from getting a start on/in the meat....
Good job for your first try.... I'm thinking you learned a lot... next batch will be less stressful and easier....