I made a post in another thread where I prepped my dried beef and canadian bacon that my fridge was over a safe temp and it was garbage. Thankfully, it was just my ability to wait more than 5 minutes for the cheap thermometer to get to temp. So my next question as I hope to be ready to give this a shot this weekend.
I am continuing to massage my meat and flip in order to help with curing. I used a vacuum sealer but happened to leave a little air in one by accident. The one with air is turning a darker color (which I have seen in other photos) but the other 3 pieces of meat still have a bright pink hue. Is this any sign that the meat is not curing properly or am I just paranoid? I plan to cut into the pieces for a salt test Saturday, just wondering if it is already a lost cause...
I am continuing to massage my meat and flip in order to help with curing. I used a vacuum sealer but happened to leave a little air in one by accident. The one with air is turning a darker color (which I have seen in other photos) but the other 3 pieces of meat still have a bright pink hue. Is this any sign that the meat is not curing properly or am I just paranoid? I plan to cut into the pieces for a salt test Saturday, just wondering if it is already a lost cause...
