I just unsealed a Bresaola that hung for about 50 days and equalized in a vacuum seal for about 45.
Weight loss was a bit higher than I initially anticipated at 49.7% and I unfortunately neglected humidity at times and likely got case hardening.
I took a (small) nibble and it tasted great. Smelled great. My concern are these little holes within the meat. Can anyone explain to me what’s happening here and if I’m ok to eat more?
by Vercingetrix