I’ve been curing an oddly shaped pork neck (hence the hooks instead of netting) but it seems to be drying too quickly — 2400 down to 1650 in a month.
The fridge fluctuates between 12-13.5°C / 75-80% rH.
I am also slightly worried about all types of mold (I wipe it off once a month and the chamber was sprayed with M-600), and the cracked surface on one side — probably a side effect of rapid drying.
Should I vacuum pack it and let it equalise for a few weeks in a fridge or is it lost?
by TwoSeveral749