I’ve got a Bresaola that I’ve started that I think may be drying a little too quick and wanted to check with the Reddit brain trust for opinions.
I followed the 2 guys and a cooler curing method and let the eye of round cure for 4 weeks in a vac bag. Since I don’t have a curing chamber and have never had much success with the Umai bags so I am using the dry age steak wraps this time around. Starting trimmed weight prior to curing was 1083g, after 9 days wrapped in my fridge it’s already down to 832g (23% weight loss).
Feel like that’s pretty quick and perhaps an indicator of case hardening? Anything to do or be concerned about at this point or should I just let it go to 35-40% weight loss and then vac seal for another few weeks in an attempt to salvage it?
by Objective-Lab-750