I need Bernds opinion on something. I'm making some cured meat, it's a piece of beef (cut into three strips), maybe shank, fairly thin, little fat. I let it rest in salt, drew out lotta fluids, I seasoned it, wrapped and hanged. It rested a week now, it lost more moisture, it weighs about third less of the original weight (started at ~1100g, now the pieces are ~700g together). So I thought let's taste one piece.
And here comes the problem. It smells and tastes a bit funky. I wouldn't call it rancid, more like the smell and taste of blood. I smelled the salt after I took the meat out if it, that was vile. The meat now has a little bit of smell of that, but maybe because the fluid contained blood too. Right now I'm not sure how to proceed. Well, not much I can do anyway. I still have two pieces (the larger ones) hanging, I think I'll just let them rest more and hope things will change inside those.
What did I do wrong, if anything? Btw I washed the meat before everything, and washed again after the "salt bath". I was thorough. Maybe I just tasted it too early? Also I extremely rarely eat beef, and not raw (unless I count the dried ones I made).
Picrel is just some random pic from the net, a but looks somewhat similar (much darker).


>>43115
At the beginning of the thread?
But next time? Not sure. I wanna make a lecsó maybe first, but not the right season for it. We'll see. There are other options as well.

>>43120
It's in the garden, sorry if it wasn't clear.
For a liter of water four teaspoon of sugar, I don't think it's sweet for my taste. Maybe that would start somewhere of 6 teaspoon. Although from an open pot water evaporates quicker than a closed one specifically used for brewing tea.
On the Hungary we generally sweeten the tea, sugar + lemon is the most popular combination, only very few people drink it the Anglo way with milk but no sugar. Sometimes I drink it with milk, but always add sugar (although I would be comfortable drinking tea without it).