u/camenzie

hi - first time dry curing. venison breseola. vackpacked with seasoning and #2 for 9 days. hung in muslin for almost three weeks in cold garage (it’s winter here) with humidity generally ~80%. dropped 38% weight. Small mold spots 1-1.5mm across that I’m keen for some more experienced opinions on. Was thinking of wiping, leaving in fridge to dry then vacpacking and fridging to equalize for 2 weeks. Cheers!