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Nufonewhodis4 on
might get better feedback if you post your whole process. my gestalt is rapid water loss led to case hardening. Should take weeks to months not days
GodIsAPizza on
Looks like raw meat in the middle, slightly rotten past the edge. Curing meat is a science. Not sure posting asking for judgement really works on this sub. You really need to know what you are doing, rather than ‘having a go’ and asking the sub to judge it for you. When you are ready to cure meat yourself, you won’t need other people who cant really look at your product, to tell you it’s not right.
nginn on
13
-Myconid on
That’s a lot of case hardening. You will need to adjust the humidity of the curing environment.
5 Comments
Hi /u/kimi_j_uno if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
might get better feedback if you post your whole process. my gestalt is rapid water loss led to case hardening. Should take weeks to months not days
Looks like raw meat in the middle, slightly rotten past the edge. Curing meat is a science. Not sure posting asking for judgement really works on this sub. You really need to know what you are doing, rather than ‘having a go’ and asking the sub to judge it for you. When you are ready to cure meat yourself, you won’t need other people who cant really look at your product, to tell you it’s not right.
13
That’s a lot of case hardening. You will need to adjust the humidity of the curing environment.