Sunday, October 25, 2009

Help Please! Cured Meat

I have cured a few pork tenderloins with okay results...decided to move up to bresaola.

I bought a nice looking "Eye of Round" and trimmed it of all visible fat , silverskin etc.

Meat: 801 g
Salt: 19.2 g
Sugar: 16 g
Cure #2: 3 g
garlic powder: 3 g
black pepper: 4 g

The meat was well coated then placed in a 1 gallon Ziploc with any extra cure. Placed the bag in my fridge at ~35F. I flipped and massaged the meat every day for a week.

I took the meat out this morning, rinsed it off and did not notice any off smells.

While I was tying it to hang in the curing chamber I noticed the end of the meat had a translucent green shine to it. What the hell?!?! I sliced the end off and saw that while I was able to remove most of it that there was still this layer of "greenness" throughout the outer circumference of the meat. This is NOT mold.

What is happening? Have I screwed the pooch?


  1. Wish I could help, but I 'm still a newbie in the world of chacuterie. The people I would ask are Chef Bob Del Grosso over at the Hunger Artist blog or Jason Molinari over at his Cured Meats blog.

  2. Scott, it was resolved in I that I rinsed it, dried it off and hung it in my chamber. It looks like it is doing fine and I no longer see the green....but if I drop dead after I eat it in a month...well, crap happens. Thanks for asking.