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ml582 on
Got a nice couple of cuts from my butcher, made one mild, one spicy. Salt cured 15 hours, then rinsed and given a red wine bath. Dried off, spiced, wrapped in a collagen sheet, tied and hung at room temp for 2 days. Then netted and hung in the fridge for 5 weeks.
drippingdrops on
Looks like you got some case hardening. Vacuum seal and throw it in the fridge for a while to try and even the moisture out.
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Hi /u/ml582 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
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Got a nice couple of cuts from my butcher, made one mild, one spicy. Salt cured 15 hours, then rinsed and given a red wine bath. Dried off, spiced, wrapped in a collagen sheet, tied and hung at room temp for 2 days. Then netted and hung in the fridge for 5 weeks.
Looks like you got some case hardening. Vacuum seal and throw it in the fridge for a while to try and even the moisture out.