2.5 % EQ cure over 18 days. Hung in a walk-in fridge at the restaurant I work in for two months. Any advice on the discoloration?
This is not the first time I have had this issue with beef or game products, pork is always a great color though.
Thanks everyone.
by Future-Try-1908
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Are you referring to the outer ring of darker hue?Looks like case hardening and oxidation to me.
Do you put the meat in a casing before hanging to dry? A walk in fridge is probably also not humid enough for a nice, even, and slow drying process
Put it in the bin
I’ll PM my address and you must dispose of it all to me tomorrow!!
Is that a straight cut through the middle? I’ve done the same, it happens from drying too rapidly via inadequate conditions for the process. Now in my cooler i will dry for around 4 days in front of the fan, then ideally either vacuum or cover in tallow to allow assimilation and finishing the cure/dry/age process.
Mostly oxidation. Add 0.05% Sodium Ascorbate to your EQ and it will help keep prevent the oxidation. Works really well for me.