First go at curing meats! I hung these puppies January 20th and when I weighed them on the 28th they had each lost about 9% of their starting weight. Right on track.
I quickly took them out, weighed them, then put them back. Now I’m asking myself if I should have upwrapped them from their cheesecloth and checked for any mold/ general signs of irregularity. Is this something I should be doing and if so, do I hang them in new cheesecloth? My extra cheesecloth is sitting atop my wine cooler meat cute curing chamber so should I disinfect and store the future cloth in a plastic bag or something?
Thank you for any and all advice!
by Vercingetrix
3 Comments
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What is that your curing in?
The three times I’ve made duck prosciutto so far, I haven’t unwrapped them, as for the cheesecloth on top of your chamber I’d just put that in a ziplock bag so it doesn’t get dust on it, but it should be fine IMO.