Five weeks in for the venison bresaola: two weeks in salt the fridge, and now hanging at 9°C / 75% RH for almost three weeks.
The weight loss is past 40% so I am quite happy with that, but the mold colour is confusing: something between green and rusty.
Should I throw it away?
by TwoSeveral749
2 Comments
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Could it be salt crystals forming from over drying?