We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
Ok. It's done over a week earlier than expected. My humidity levels are half what's recommended and I had some surface mold. Based on weight loss - it's down to about 65% of what I started with, I needed to refrigerate.
I cut up some of it to eat and see what I'm dealing with. Tastes great. I mean, really great. Kind of musty, earthy, beefy. Can't wait to use it in some appetizers.
I brushed off the surface mold and god knows what else, then gave it a vinegar bath with some scrubbing, then rinsed it off, dried it and it looked pretty good. No funky odors, ('scept mold and the treatment seems to take care of that - we eat moldy cheese all the time). No signs of spoilage. I suppose If I'm not sick in the next day or two I'll be in the clear (seriously, nothing is going to survive the curing this thing got - 2 weeks of dry cure with sodium nitrate and sodium nitrite).
I'll try posting more pics when it's all purdy and stuff like VI does.
______________________________________________ This is my signature line just so you're not confused. Large and Medium BGE, two turntables and a microphone, my friend. New Orleans, LA - we know how to eat