JackInDaCrak or anyone else out there with charcuterie knowledge
In the process of trying to get a handle on the temperature & humidity in my chamber, I had the exterior of my Bresaola harden while the interior was still soft and not fully cured. It tasted ok and so far, no one has gotten sick, so I think its ok, we'd just like to get the cure and texture all the way through the Bresaola.
Is there a way to overcome a hardened exterior to aid in curing the interior of the meat? If so, what methods do you recommend for overcoming this obstacle?
Here are shots of the meat in question:
As an FYI, I added a ceramic heat bulb to the freezer and it solved the problem by cycling the unit more and thereby causing the defroster to remove the humidity. I bought a cool tool that is a WIFI temperature & humidity thermostat that I can access online and it charts the temps/humidity over time, which is a great and easy way for me to check on the chamber from my house which is 20+ minutes away, here's a screenshot of the report it can produce: