Put this breast in the cure on 5/22/23 for 13 days then hung in the chamber on 6/6/23. Pulled this last night after running some errands. Thanks again to
LoydB
for sharing his process. Weight loss had slowed to a crawl and looked to stop at only 18% loss after 3.5 months so here we are. The fat was almost 100% of the exposed surface so I'm sure that's what limited the weight loss.
Smells wonderful. The mold 600 won't grow on the fat, but you could still the scent on the meat when I pulled it from the chamber. Couple shots from either side.
Cut shot. The camera doesn't do the color justice.
The taste is incredible. Fennel was perfect... not overpowering but right there. The fat is ridiculously decadent and almost melts away on the tongue. I am beyond happy with this so the other breast I froze is coming out to thaw today when I get home.
Vac sealed the halves and will slice one of the pieces up this weekend to share with friends. Thanks for looking!
LoydB
for sharing his process. Weight loss had slowed to a crawl and looked to stop at only 18% loss after 3.5 months so here we are. The fat was almost 100% of the exposed surface so I'm sure that's what limited the weight loss.
Smells wonderful. The mold 600 won't grow on the fat, but you could still the scent on the meat when I pulled it from the chamber. Couple shots from either side.
Cut shot. The camera doesn't do the color justice.
The taste is incredible. Fennel was perfect... not overpowering but right there. The fat is ridiculously decadent and almost melts away on the tongue. I am beyond happy with this so the other breast I froze is coming out to thaw today when I get home.
Vac sealed the halves and will slice one of the pieces up this weekend to share with friends. Thanks for looking!
