I cured two whole loins, and on both if then the "ribeye" section (I don't know what it is really called), separated. No real bother there, but as I was slicing it, I noticed the dark color of meat calling the loin so I tried a bite. It has an off flavor that I don't care for. Anyone have any experience here? The other section of the look is great.
by relishrack
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The cap is a darker color before drying also. It also has more fat and may taste more iron-y.
What is “off” referring to