Meat Club Charcuterie

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erika
tuscan
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November 19, 2009

The Big Reveal!

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

Posted by Erika

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about 2 years ago Tim responded:

Tim

that looks tasty!

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

about 2 years ago Jamie responded:

Jamie

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....

about 2 years ago Erika responded:

Erika

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.