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.
recipe:
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?
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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.
ReplyDeleteWas the issue resolved?
ReplyDeleteScott, 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.
ReplyDelete