Hi! This is my first whole muscle cure and wanted to make sure it is ok.
I made this with pork shoulder, salt box cured and dried for 31 days in a home fridge wrapped in two layers of muslin cloth.
It’s at 30% weight loss already but the center still looks pink. There’s some case hardening on one side but the rest of the edges are ok. It smells amazing though and no mould growth.
Is this safe to eat?
Also, should I put it in a ziplock bag to let the moisture equalise?
by Ok_Loan614
3 Comments
Hi /u/Ok_Loan614 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.*
Did you use curing salt?
NOT ADVICE! Im not very risk adverse and would probably try a little and see what happens.
With no mold and great smell if you feel fairly confident. You could cook a little bit eat it, and wait a day or two. then a tiny bit as is. Wait again.
If it’s been rolled it’s probably worth checking if there is mold or any nasties in the center first.