I think I went wrong somewhere and from reading other people’s posts in here. I cured it like it said in the marianski home production of quality meats, but it only said to do it for 3 days?
It’s been hanging for 12 days and I’m down 28% from weight after cure. My chamber is at 70% humidity and 62 degrees. I don’t have any mold and didn’t use mold 600. Also didn’t use a bung or casing as you can see.
I’m fearing I have some serious case hardening, thoughts? Should I keep it hanging and go for more lose and then vacuum seal it for a week or two? Thanks for any advice, it’s the first time I’ve done bresaola.
by Jammer90