First try at curing meat
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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....
We don't believe you. Probably got mold and trashed it.
Why wouldn't someone post pics after a 10% meat weight loss?
Just teasing you.
Why wouldn't someone post pics after a 10% meat weight loss?
Just teasing you.
Ok started the dry hanging on Dec 4th so here is where I am at on Dec 22nd.
Starting weight 4lb 10oz
Current weight 3lb 12oz
If I figured it right that is almost 19% weight loss.
Still no mold growth and it has a very nice smell to it.
Starting weight 4lb 10oz
Current weight 3lb 12oz
If I figured it right that is almost 19% weight loss.
Still no mold growth and it has a very nice smell to it.
Ok, So it hit the magic 30% weight loss today so I had to cut it up and taste it.
Here it is finished at 3lb 4oz
Here is the cross section with the end removed
And here it is plated with a smoked sharp cheddar (4 months old).
It is really quite good. I have never had this before so I do not really have a comparison but my son and wife both liked it as well.
Thanks for following along.
Link
Here it is finished at 3lb 4oz
Here is the cross section with the end removed
And here it is plated with a smoked sharp cheddar (4 months old).
It is really quite good. I have never had this before so I do not really have a comparison but my son and wife both liked it as well.
Thanks for following along.
Link
Looking good........
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....
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....
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