Homemade Sausage Making

Used this recipe:
Bresaola
Ingredient % of Meat
Eye of round 100%
Salt ( Kosher) 3%
Sugar 1%
Mixed peppercorns 0.5%
Fresh rosemary 0.25%
Juniper berries 0.1%
Dry thyme 0.1%
Cinnamon 0.05%
Clove 0.025%
Cure #2 0.30

Meat was aprox 3.5-4" in diameter. Cured for 25 days, should have been more than enough.

started the cure in a Ziploc bag, second day moved it over to a vacuum bag. I missed about a tablespoon of the juices in the transfer. I stuffed it in the beef bung and hung this weekend. Once side of the meat looked dark and had a firm texture. The other side had a bit of a redder color and was a tad squishy, it was about an inch in diameter. I'm concerned that the transfer messed me up and that the redder side didn't cure. I'm tempted to start another one this week just in case. If that is the case, could I have just cut off the questionable portion prior to hanging?? I realize that it is now to late to do anything but just cross my fingers and see what comes out of the drying chamber.

Thanks guys.

I would not fret about the lost juice. The color difference probably came from being exposed to air in the zip lock bag, even after you vacuum seal it you should flip and massage on a daily basis.

Sounds like a wonderful spice mix! Enjoy

Thanks Bob, it was more the squishy than the color that concerned me.

I wouldn't worry about it, your recipe and amount of cure looks fine!
I am sure it will firm up nicely in the beef bung, mine always do!

Another issue I'm concerned about, the eye of round was flat on the top end, when hung the bung pulled away from the top causing a large air pocket. The bung was pricked liberally, not sure that anything can be done about it, cause for concern?

It may shrink tight after a week or so. Did you tie it or use netting after casing? I also tie them , especially pork loins, to get a rounder shape before casing.

I cased in a beef bung, then tied with kitchen twine, two supporting loops perpendicular to each other then half hitches spaced 3/4" down then back up on the other side. (hope that makes sense).

I also use netting to shape casing to meat on whole muscle cuts.

I wouldn't worry about the air pocket, you may just get a spot there of dry rim, and you may get some mold there. Not a big deal as long as it is dry mold, not slimy when you take the case off after drying. Most everyone has the casing pull away a bit from the heavy meat hanging there.

An easy way to shrink a beef bung when it is too big on the meat is to dip it in near boiling water for 20-30 seconds.