First time attempting to do any kind of meat curing, so any advice would be appreciated.
Cured the jowl in a 2.75% salt 0.275% prague powder #2 cure for 2 weeks in a vacuum sealed bag. After that, rinsed it off and hung it up in a converted mini fridge hooked up to a temperature controller. 2nd photo shows the temp/humidity data within the chamber.
Checked it today after about 2 weeks of hang time and started to see small white dots across the meaty side of the cut.
Is this normal? If it’s not, is there any way I can salvage this?
by coconut_shredder