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Curing Meat- Bresaola


colig08
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Hi,

 

After successfully making my own Biltong, bacon & sausages I have set up a curing chamber from an old wine fridge which I've rigged with a temp controller to try some charcuterie.

 

I decided to start with a Bresaola as it seemed fairly straight forward. As a first project it's been a good learning experience & I gained a lot from doing it (humidity/ temp in the chamber etc.)

 

I got a bit of mould growth which I know is to be expected. Some white & a little green which I believe to be bad mould. I have wiped it down with vinegar as I have done with Biltong and will see if it comes back. How ever I noticed some red dots which I cannot find any reference too in books or online.

 

I'm going to keep it going to see what happens but I suspect I may have some case hardening as it's lost 30% of its weight in 12 days and I'm a bit dubious about these red spots so probably won't be consuming it but has any one ever seen this or know what it is?

 

Cheers

 

post-73352-0-22284300-1444592513_thumb.jpg

 

 

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Is it maybe some of the cure that you haven't quite managed to wash off? I gave curing Canada goose breast a go after I got a few given to me by a member off here, cured for 2 days, washed then hung for 2 weeks and it was bloody delicious.

 

Being a chef I have cured lots of things, and when curing meat I don't wash the cure off extra thoroughly like some recipes demand, and sometimes mine has red bits like that from the paprika used in the cure that hasn't quite been washed off.

 

White mould isn't harmful atall, green mould should be wiped off as soon as you see it with a cloth dipped in red wine vinegar, but when you see the black mould it goes straight in the bin.

 

Try beefing up the spices in the cure, generally speaking a nice spicy cure doesn't get hardly any mould in comparison to a sweeter cure

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