Hi /u/Alexx_sans if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
skahunter831 on
If they’re too acidic, I don’t think more aging will help. You might have had too much fermentable material in the mix. What was your full recipe and technique?
2 Comments
Hi /u/Alexx_sans if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
If they’re too acidic, I don’t think more aging will help. You might have had too much fermentable material in the mix. What was your full recipe and technique?