I was drying this piece of tuna after curing it using the equilibrium method, its about 1 week into the drying process and I noticed this yellow colour coming through the cloth, opened one up to see what it was and I have no idea what I’m looking at, it smells fine.
Anyone know what it is?
by Diastel
3 Comments
Hi /u/Diastel 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.*
I don’t know for sure but i’m guessing it’s fat. If it smells fine, I think you could keep going. Was this raw when you started or did you cook it first? The Japanese preparation (bonito/fushi) has a boiling step at the start, and then smoking, and then finally drying.
If its yellow let it mellow. If its brown, flush it down.
Nah jk. But my caveman instincts says thats okay. Doesnt look like an unhealthy yellow