Charcuterie March 15, 2023Is this mold? Pancetta with 3% salt, .25% PP#1. Coated with cracked pepper when put to dry.
Charcuterie March 15, 2023My recent cold-smoked, dry-cured haul – two types of sausage, tenderloin, bacon and a hock
Charcuterie March 13, 2023A major part of some Pancetta I was making has turned black and soft compared to the rest?
Charcuterie March 13, 2023I blended a beetroot in the spice mix, now see some black areas and a hint of sour smell???
