I'm fairly new to this. I've done two duck breasts and one eye of round with good results. Here are two pics of a lamb shoulder that has been in the curing chamber for about a month with a 36% weight loss. Concerns?
by patsheridan
I'm fairly new to this. I've done two duck breasts and one eye of round with good results. Here are two pics of a lamb shoulder that has been in the curing chamber for about a month with a 36% weight loss. Concerns?
by patsheridan
4 Comments
Hi /u/patsheridan 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.*
OMG – it’s still growing hair 😱! Kidding – that’s rosemary, right? Afraid I’m no mold expert – I come here to see what the experts say…
OP here. One pic is with flash, one is no flash.
Give it a wipe and continue on, or equalize it now at 36% loss. I scrub with a vinegar bath before I equalize, as mould tends to go slimy without air.
If you want good mould so that you don’t have to worry, inoculate for it.