charcuterie report

[montjoye]

I'm sad to have grade myself a C minus for this year's charcuterie efforts. These slices of bresaola look nice and taste pretty good. However the bulk of the bresaola has bits of both white and green mould on the surface. I left it too long it lost 43% of it's post cure weight rather than the target 30%. what caused the mould I don't know.

The pancetta fared even worse. Both the loin and the roll aquired three colours of miuld with bonus slime. Needless to say, these have been binned.

I plan to trim, slice and freeze the bresaola. I still have about half the bacon frozen too. So I have salvaged something from the exercise.