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Venssola

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pc farmer

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Bressola but with venison instead of beef.

Got a loin curing last night. Used a Len poli recipe. Going to cure for 2 weeks then case and hang in the chamber.

IMG_20180118_203921072.jpg
IMG_20180118_204632054.jpg
 
So it goes in cure then do you add more spice when you hang it?
Do you add any mold inhibitors?
You have a high humidity chamber you can adjust as it ages?
Very interesting to me. That you watch g or good white mold and make sure there is no case hardening by adjusting humidity as it goes along..
Eye of round? Oh, You said loin. Ok.

1 to 6 months I think it hangs?

I wish I had a cabinet to use for a chamber to hang some. Lol. Nice!
 
So it goes in cure then do you add more spice when you hang it?
Do you add any mold inhibitors?
You have a high humidity chamber you can adjust as it ages?
Very interesting to me. That you watch g or good white mold and make sure there is no case hardening by adjusting humidity as it goes along..
Eye of round? Oh, You said loin. Ok.

1 to 6 months I think it hangs?

I wish I had a cabinet to use for a chamber to hang some. Lol. Nice!


I think I will get this one as is. Maybe add secondary flavors on the next one.

I can control temps and humidity in my homemade chamber.

No mold inhibitor, I want mold growth, white mold.

I will post pics of the process as I go.
 
Cool.. well I meant something you can inject to help keep the good mold growing or healthy.. I don't know what they have. Lol. Good luck.
 
First time curing in a vac bag. It is still nice and red after 8 days. Might tie it up and hang it this weekend.

IMG_20180126_181414062.jpg
 
We can get beef and pork tenderloins here that look a lot that,vac sealed with herbs and spices.
 
We can get beef and pork tenderloins here that look a lot that,vac sealed with herbs and spices.


Got ya. This is being dry cured like bressola.
 
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