So this is a 1.5inch cut of lamb leg which I cured using equilibrium method (26g required by weight but i added an extra few grams of salt plus Vinegar too). After 2 days i took it out of the bag and it was pretty firm and had darkened in colour so i thought it was cured enough to be safely hung. I had the worry of it being overly salty as per my previous project where i left a thick beef steak (1 inch) to cure for 3 days and left it to dry in its original cure (also a mistake).
My question is, has anyone else here “undercured” their meat and if so, how did it turn out? The picture here looks normal, as it should. No weird smell or look. Slowly firming up.
by Perfect_Image3622