So… I made some guanciale before Xmas. It was only meant to be a month or more….but I forgot all about them.
Cabinet has been running 70% humid and 3deg since.
I can't remember how or what I used to cure them.
Safe?
by Piggywiggle123
So… I made some guanciale before Xmas. It was only meant to be a month or more….but I forgot all about them.
Cabinet has been running 70% humid and 3deg since.
I can't remember how or what I used to cure them.
Safe?
by Piggywiggle123
3 Comments
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Cut it open and find out lol, you wont know till you finish it
Well… obviously its too late for good advice like “keep notes” or “put a label on each piece with the starting weight”. That said, you’re in a better place than if you were dealing with a cased product. The interior of a whole-muscle product is generally considered sterile; a healthy animal should not have any pathogens inside its tissue. Your rH should be low enough to have avoided problems, and it doesnt look moldy or slimy. 3°C is pretty chilly for aging meat, but colder is usually safer. You might not get the moisture loss you wanted, but then again….6 months? Maybe? Maybe too much?
I’d say cut off the outer 1/4 inch all the way around and you’ll likely be safe from pathogens and/or their toxins. Whether its any good is a different matter, but I bet you’re gonna be ok.