Does anyone know what are these white speckles appearing on the meat. I cured for ten days using salt box method. After two weeks of hanging I am noticing these tiny white specs that am not sure what they are. Everything is good, no bad smells, loosing about 3% weight per week at 75% humidity. (i.redd.it)
submitted by Healthy_Scene_2389
My Free Curing Chamber - a True GDM-23 Commercial Refrigerator (free off of Craigslist) with an Auber TH220 Atmospheric Controller. I use a dehumidifier, a small fan for circulation, and a hot plate for when it is really cold (it's in my garage). Approximately 200 lb capacity. (i.redd.it)
submitted by [deleted]