- Nov 11, 2017
- 16
- 3
Tried curing venison f or the first time. Tried a sample piece and I noticed that the venison is not red in the center. It is dark all the way through the piece of meat. There is no odor, no weird colors or anything else wrong. It is growing a fabulous layer of good white mold. temp is 58, @ 78% humidity. I did a wet cure/brining for almost 6 days before drying. Any ideas?
