- Jul 6, 2017
- 2
- 10
Hello all, I did several slabs of pancetta with IIRC cure 2 back in Feb/March and forgot about it for 3-4 months in one of my temperature and humidity controlled fridges, hanging at 50F/55RH. Several were rolled, most were in flat slabs so that I could give them out for the summer.
I took a look today and the specimen were unrecognizable, as I have never gone this far. There were pools of what looked like dripping fat, that had hardened on the floor - like a caramel consistency.The smell was prominently VERY junipery, with some trace of celery seeds that I included, and other herbs - it didn't smell like mold. The meats themselves, I took the cheesecloth off from one of the flat slabs, and found that the crust looked almost desiccated. Well, not desiccated, more like no more water content, so the slab had flattened considerably, and when sliced, the meat had incredible sheen like it was made of glass.
I am a little worried about the very dried looking exterior, even though there is no trace of mold anywhere. I even threw out the first slab. What do you say, are these past expiration?
Thank you
I took a look today and the specimen were unrecognizable, as I have never gone this far. There were pools of what looked like dripping fat, that had hardened on the floor - like a caramel consistency.The smell was prominently VERY junipery, with some trace of celery seeds that I included, and other herbs - it didn't smell like mold. The meats themselves, I took the cheesecloth off from one of the flat slabs, and found that the crust looked almost desiccated. Well, not desiccated, more like no more water content, so the slab had flattened considerably, and when sliced, the meat had incredible sheen like it was made of glass.
I am a little worried about the very dried looking exterior, even though there is no trace of mold anywhere. I even threw out the first slab. What do you say, are these past expiration?
Thank you
