montanaWineGuy
Senior Member
- Joined
- Mar 31, 2015
- Messages
- 626
- Reaction score
- 368
20 days in a heavy brine, 6 weeks drying out. Got kind of nasty looking, but it was like I hoped, that is was only surface mold.
Very tasty, and has the texture of seared yellow fin tuna.
That's it for this years dry cured meats. All in all, very successful. There was only one Salami Chub that I thought didn't look right, and was tossed.
Very tasty, and has the texture of seared yellow fin tuna.
That's it for this years dry cured meats. All in all, very successful. There was only one Salami Chub that I thought didn't look right, and was tossed.
