- Mar 15, 2017
- 3
- 10
I'm sure you guys get these sorts of posts all the time. I made a meat curing box, then I tried curing a piece of venison. Specifically, was trying to make bresaola, approximately following this recipe (http://honest-food.net/bresaola-recipe/), with a different set of spices (but all the same salts, including pink salt). I loosely wrapped mine in cheesecloth.
This was the first time with the curing box. It is basically a small computer fan elevated above a pan of water, with the fan blowing down on the pan, and the meat hanging above the fan, all inside a big plastic tote. Temperature is about 45F in my basement. My humidity detector was giving me weird readings, so I guessed I needed to close the lid fairly tightly for the first week. Bad idea. There was some condensation inside when I checked after a week. I rubbed vinegar on a few green mold spots, plus some other spots that looked like black mold, but not obviously so, then I chucked it back in the box for a month. I cracked the lid and slowly cracked it a little more each week, but to be honest, I was thinking I'd be throwing the stuff out. It was in there for a month or so. I just noticed today the pan had run out of water. Mistake two. But the meat looked done curing, more or less, and the ambient humidity in my basement is about 55% anyhow. I was thinking it would be so gross that there'd be no question I'd be tossing it out, and chalking it up to a learning experience with the new curing box. But, I don't know...what do you think?
That part on the outside in the middle looks pretty suspect to me. But once I trimmed all that off, I'm having a hard time not wanting to dig into the nicely cleaned stuff. Bad idea?
This was the first time with the curing box. It is basically a small computer fan elevated above a pan of water, with the fan blowing down on the pan, and the meat hanging above the fan, all inside a big plastic tote. Temperature is about 45F in my basement. My humidity detector was giving me weird readings, so I guessed I needed to close the lid fairly tightly for the first week. Bad idea. There was some condensation inside when I checked after a week. I rubbed vinegar on a few green mold spots, plus some other spots that looked like black mold, but not obviously so, then I chucked it back in the box for a month. I cracked the lid and slowly cracked it a little more each week, but to be honest, I was thinking I'd be throwing the stuff out. It was in there for a month or so. I just noticed today the pan had run out of water. Mistake two. But the meat looked done curing, more or less, and the ambient humidity in my basement is about 55% anyhow. I was thinking it would be so gross that there'd be no question I'd be tossing it out, and chalking it up to a learning experience with the new curing box. But, I don't know...what do you think?
That part on the outside in the middle looks pretty suspect to me. But once I trimmed all that off, I'm having a hard time not wanting to dig into the nicely cleaned stuff. Bad idea?
