Hunged in a chamber for a month but cant see the redness from the nitrate.Anyone got answer for this? Do u think its safe to eat? by Total-Examination33 Charcuterie
robotcrain on June 8, 2023 10:25 am If in doubt, throw it out. Also it just looks straight up moldy. I definitely wouldn’t eat that to be on the safe side. What temp is your chamber set to?
cantiskipthisstep12 on June 8, 2023 12:36 pm There is something wrong with this. I have been curing meat for years and I couldn’t tell you what but it unnerves me.
7 Comments
What was your recipe? How much salt and how much nitrite/nitrate?
If in doubt, throw it out.
Also it just looks straight up moldy. I definitely wouldn’t eat that to be on the safe side.
What temp is your chamber set to?
There is something wrong with this. I have been curing meat for years and I couldn’t tell you what but it unnerves me.
Did you ferment it? What temperature and humidity?
Which curing salt did you use? #1 or #2?
What’s it smell like?
Rip to OP 🙏