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Ok the mould is starting to appear, some flat and dry white patches on the surface, but in the crevices around the bone it's still white but a bit thicker and almost furry. I stuck a cotton wool tip into this crevice and as well as the white there was a kind of dark brown smudge. I'm not sure...

I'm making a proper all grain IPA for the summer but to give the girls who don't drink beer something to drink I'm also making a cider from a kit. It's the Young's Raspberry and Mango kit. But I still want to add some of my own flavours. I have some passion fruit juice but it's slightly...

by cure do you mean the packaged cures that include things like nitrates? You don't really get those in the UK, I mixed my own cure and didn't include any nitrates, but when I make pancetta/saucisson etc. you can bet your ass I will use as much as needed to be sure of not a chance of botulism lol.

Hi guys, just thought I'd update with what I've learned so far. I have spoken to the author of a charcuterie recipe book and am still waiting to hear back from the UK's food safety agency as turns out they have advisors for this type of thing. According to the author, it's true that botulism is...

Hey guys, I'm pretty new to cured/dried/preserved meats, certainly have never preserved anything for >1 week. I recently began a violino di capra with lamb instead of goat leg. Basically it's a dry cured leg left to dry for~ 3 months. I used a recipe from the River Cottage book on...