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February 13, 2015 at 10:31 pm
#8931
Cameron
Member
i understand and basically did exactly what you described followed the plan to the letter
i did some more research and from what i can see is maybe my humidity was too low and the outer casing dried to quick
i had the temp in the room up at 75deg but the humidity is only 25-30% in the room I’m thinking this my be the cause
it tastes good but maybe it is the venison ill try it with beef next and bring the humidity up during fermenting and drying
thanks for the info I’m really enjoying this
i have a strip loin aging and a eye of round