This represents 4 batches over a month, and I have a whole loin coming off the cure this weekend that will join its pals.
I have a 4-piece batch of Thai curry filetto, which is growing a light, powdery, white, mold, but the Szechuan peppercorn and lemongrass filetto (2-piece batch) and gochujang Filetto (also 2 pieces) are totally clean.
The bresaola had just gone in, so it hasn’t had a chance to grow mold yet.
After seeing how quickly the first batch of filetto started growing mold, and how easily I got the bresaola to play nice with collagen sheets, I’m gonna wrap everything from now on to make the mold easier to remove. The top right corner fellas are missing their netting because they had a little blue mold going, so I gave it the vinegar treatment and gave them a lazy sling to hang from.
Humidity in my chamber is pretty stable around 74-75% and the temps are similarly stable from 53.5-55.5 freedomheit (11.9-13 C for those of you in countries with good sense).
The smell that comes out of the chamber every time I open it is overwhelming. It’s hard to resist not trying to get in there to just smell it all the time 🤤
by duggym122
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Whats adult furnishing?. The meat looks great