So this was my second try at salumi in my Dry Ager.
It was really hard to keep the humidity up in this machine even when it was det to 80%.
Standard equilibrium cure. Just some b I’lllack pepper on the outside. Hung for 3 months.
Some white mold, and more caveties than I wished for.
Smell is nice and taste is good.
I am curious about this liquid (pic #5) that came from one of the caveties. It smelled nice and tasted fine.
I just want to know if it is safe before I feed anyone else it.
by proxyyn