This guy just hit 40% weight loss, and I’m a little concerned about this blackish-green spot that I found upon removing the casing (beef bung).
Would a vinegar wipe suffice; should I cut the end of, or is this destined for the trash.
It was cured with equilibrium method for 2 weeks then dried in my chamber at 80% humidity/55°F until 40% weight loss (about 2 months).
I used two guys and a Cooler recipe (if that helps)
Thanks
by JepsonOfigment
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Here’s the recipe, copied from 2 guys and a Cooler website
2270 g Eye of Round
51 g % kosher salt (2.25%)
34 g % sugar (1.5%)
5.6 g Insta cure #2(,25%).
9g black Pepper (,4%)
4.5 g fresh rosemary (,2%)
6.8 g fresh thyme (.3%)
juniper berries (5 for every 2.5 pounds of meat)
I know several pros who would eat this as long as the moisture is even throughout. If it makes you nervous just trim off the parts that freak you out. Even dry aged beef can look straight up rotten pre-trim sometimes.
Source, am a whole animal butcher and when I have time, salumier.