I’ve had problems recently started using a dry curing process rather than wet cure. There are far more brown spots and in general smells bad.
Using around 2.5g of Prague powder and 27.5g of salt per 1kg. Storing around 9kg of beef in 10L tubs. Is it because the beef is packed too tightly?
Have I not added enough Prague powder?
by Saltybeef123
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Well….toss it and give it another go. My guess is do not cube it. Cut into cubes increase surface area and you didn’t get salts on every surface…and then it didn’t have airflow in the tub.
Brown spots aren’t necessarily bad that can just be from oxidation but the smell is definitely a bad sign. Try again making sure you coat all the meat evenly?
I wouldn’t cut it at all. Like making lonzino….treat it as a whole muscle cure
Do not cube it until it is completely cured.