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So tonight I cracked the pork loin ......

I think i might have left it a week too long however it's hard to judge as an amateur ..... Still I'm very happy with the result...id like to give some...

Yea, the white powder mold is fine. Black, green and anything fury isn't. You can manage any mold concerns during the curing process by simply whipping the meat and muslin down with a white vinegar...

So I cracked the beef open tonight after being in the safe for about 4 weeks. This is a bit of topside , cured the same way as the venison.

When I stripped the cloth off it , both cuts have a good...

Garage sales Rushy !! Just picked up another one, an old school canvas "greatoutdoors" brand like new for $5....Bargin...... sort of what trademe was like .........but not so much now........

I've always wanted to give air dried meat a crack, so with some time on my side following an operation or three I did a bit of research on Mr Google and youtube and settled on giving Bresaola a try....