My first time making beef bresaola: EQ cured in a vacuum bag in the fridge for 17 days, today is day 7 in curing chamber (78% rhs, 11-13°C). I used collagen sheets and the recipe by two guys and a cooler.
There is some healthy mold growth thanks to M-600 sprayed sausages in the same chamber, but the bottom part of this bresaola looks pink-ish and softer than the rest of the piece — I thought there is an air bubble in there but it’s not air.
It also lost 15% weight in a week which seems a bit too quick to me.
Is there anything I should do?
by TwoSeveral749
3 Comments
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your bresaola looks pinkish and softer at the bottom, along with a rapid weight loss of 15% in a week, it might be a sign that it’s going bad. I’d recommend inspecting it closely for any unusual odors or textures and consider discarding it if you have any doubts about its safety
Breasaola is a very lean piece of meat typically and this one looks small. 15% in a week is a lot but not outrageous. I would monitor it closely. Check the odor and texture often. Footy, cheesy smells are fine. It smells fishy to me when it spoils.