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Ceeske on
Catalan fuet, based on recipe from 2 guys and a cooler. Used minced garlic which turned out too strong for my liking.
Cured for 21 days at average RH 83% and 55F to a 46% weight loss.
Observed a bit of case hardening and the inside is a bit too soft. Possible due to high airflow in my chamber. I’m leaving the rest of the batch until 50% weight loss (3 more days) and will vac seal and store those to even out the moisture.
ConcreteKahuna on
That looks awesome! Can you share what kind of refrigerator you’re using for your chamber?
4 Comments
Hi /u/Ceeske 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.*
Catalan fuet, based on recipe from 2 guys and a cooler. Used minced garlic which turned out too strong for my liking.
Cured for 21 days at average RH 83% and 55F to a 46% weight loss.
Observed a bit of case hardening and the inside is a bit too soft. Possible due to high airflow in my chamber. I’m leaving the rest of the batch until 50% weight loss (3 more days) and will vac seal and store those to even out the moisture.
That looks awesome! Can you share what kind of refrigerator you’re using for your chamber?
Looks awesome!