Just pulled out of the beef bung. Hung about 75 days after a 14 day equilibrium cure. This one is black pepper, rosemary, and juniper. 31% weight loss.
Checked the inside for mould, and it was clear due to copious amounts of black pepper. Just over 1kg finished weight.
I’m always worried about rolling them. Happy this was not a loss! Was covered in white mould, which gives the outside a mushroomy brie rind taste.
by SnoDragon
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