Hello,
This is my second try at curing tenderloin.Im a begginer is this case hardening? I think tenderloin is quite hard as there is no fat in it,and it is venison if that makes a difference.I took it out of curing fridge as it was quite hard and seems to have lost allot of weight.
Thanks!
by artsandfish
2 Comments
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I have just set up a wine fridge set at 15C with a humidifier plugged into ink bird set at 70% humidity.