Hey guys, pretty new to the hobby and a had a question. I made a braseola following the two guys and a cooler method. I cured for 3 weeks then hung it for 3 weeks ( with a week in a vacuum sealed bag after noticing what I assumed was case hardening after two weeks of hanging). I got about 37% weight loss. My question is about the discoloration at the bottom of the meat. I was wondering if this meat is safe for consumption with the discoloration? or if I am just being an incredibly paranoid beginner? lol.
by willferelssagyscrote
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First attempt at braseola, was just wondering if someone with more experience and wisdom than myself could explain the discoloration in my braseola to me and whether it was safe for consumption.
What kind of environment are you hanging it in? What is your curing process (are you using nitrates, are you applying salt gradually or all at once)?
It is absolutely safe with the case hardening (discoloration). How is the taste?