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Meat Club Charcuterie

random posts about our meatings

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curing
erika
tuscan
update

November 19, 2009

The Big Reveal!

Cut into my blister-less Tuscan and am very happy with the results!

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Posted by Erika

Comments (3)

Nov 19, 2009

Tim said...

that looks tasty!

i see you have the same wire rack marks as me. :)

Nov 19, 2009

Jamie said...

How's the weight reduction and evenness of drying? Looks like the center is a little soft/moist, at least on the slice at the bottom of the picture, but hard to tell. How's the taste? Very sour? Looks very pretty....

Nov 19, 2009

Erika said...

Pretty sour. Farily evenly firm. (Firm enough to break a knife-i guess it was pretty dull knife, but still.) Rob thinks it could use a little more time (i.e. could be a bit drier), but it's very close. I was a goober and forgot to weigh it.

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