Charcuterie: What if I leave this meat in my fridge for 6 months?

Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us money per month for bills, and since we don't believe in showing ads to our users, we try to make the money back through forum registrations.

The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?

Psychobabble: Jan 17, 2006

MasterFugu posted:

probably because ziplock bags are easier to squeeze air out of, and fish picks up flavours easily. using plastic wrap alone with a marinade is pretty silly though.

Put it in a bowl so that when your liquidy item spills out of its plastic confines it just spills into a bowl.

# ¿ Nov 18, 2011 21:46

Adbot: ADBOT LOVES YOU

# ¿ May 8, 2024 18:44

Psychobabble: Jan 17, 2006

CaptainCrunch posted:

Last week I put 2 three pound blabs of belly in the fridge to cure into bacon.

Last night, when overhauling them, I noticed that one had a lot of fluid in the bag, and was still pretty squishy. The other one was quite firm, but had almost no liquid in the bag. Tomorrow, Wed., is the 7 day mark.

Is that something to be concerned about? Or does it just mean one slab didn't have as much water in it as the other?

Just a hunch, but is the one that lost a lot of liquid a cut that is primarily meat while the other one is mostly fat?

# ¿ Feb 1, 2012 00:26

The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?