Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Duvel

Duvel

14 minutes ago, gfweb said:

@Duvel I notice that that brown uncured spot is closer to the fat cap. Perhaps it impeded the cure rather than needing more time or more nitrate.  Maybe slashing the fat in intervals would help?  A 7 day dry cure has never failed me

 


Thanks. I did not slash, but punctured the fat cap in a tight pattern. 
You are right on the timing - it was the first time for me as well. But I kept the curing salt on the low side, so I‘d count that as a possibility. Next time ... fail better 🤗

Duvel

Duvel

4 minutes ago, gfweb said:

@Duvel I notice that that brown uncured spot is closer to the fat cap. Perhaps it impeded the cure rather than needing more time or more nitrate.  Maybe slashing the fat in intervals would help?  A 7 day dry cure has never failed me

 


Thanks. I did not slashed, but punctured the fat cap in a tight pattern. 
You are right on the timing - it was the first time for me as well. But I kept the curing salt on the low side, so I‘d count that as a possibility. Next time ... fail better 🤗

×
×
  • Create New...