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mrsbrownI finally hung the Bresaola today. It's been in the fridge since Monday 13 Aug when it got its second cure coating. It got the first on Monday 5 August after it was killed on Sat 3 August. there are no additional
The bacon and pancetta was hung on Thursday 15 August after sitting in cure since Monday 5 August. It was kept in an esky with regular icepack changes until the last day. Today I smelled it and it was fine but squeaked when I squeezed it.
The other bacon was put on a rack in the fridge on Thursday.
Today I found this charcuterie blog that includes instructions to modify a fridge for temperature and humidity control. Tempting, as the temp in the kitchen got as high as 20degrees today. otoh, it will get down to 11 overnight.
The bacon and pancetta was hung on Thursday 15 August after sitting in cure since Monday 5 August. It was kept in an esky with regular icepack changes until the last day. Today I smelled it and it was fine but squeaked when I squeezed it.
The other bacon was put on a rack in the fridge on Thursday.
Today I found this charcuterie blog that includes instructions to modify a fridge for temperature and humidity control. Tempting, as the temp in the kitchen got as high as 20degrees today. otoh, it will get down to 11 overnight.
