So this is my first try at dry curing meat, this is a lamb neck that I deboned and rolled up. It has been hanging since April first and it lost 35% of it weight.
I wanted to post on here and get some feedback. The smell is very interesting… the only thing it reminds me of is a wet bandage… as you can see I didn’t roll it good enough apparently I’m no completely sure if the weird color in the middle is from oxidation or the spices I didn’t wash off. I did taste a tiny bit of it and it doesn’t taste like anything really just a little spicy, but it is very soft and melts in my hand.
So what do you guys think? Should I toss it? Keep it hanging for longer?
by alarlms