Copenhagen Forever
Well-Known Member
A little writeup on the burly I bought from BigBonner and pics are in order. A pic is worth a 1000 taste buds.
On the right is batch #10 and it's 12 days old.
On the left is batch #11 born yesterday. Notice the color.
The biggest difference is that there was a slight undesirable taste in batch #10 That has disappeared over the time that it's been in the fridge.
The new batch doesn't have it at all. The new batch taste smooth as silk without any time to cure.
In the pic with the open bags, I didn't use the flash. Shined a flash light down on it so you can see the color.
I think it's obvious that the color is almost black in the bag on the right. They were cooked for exactly the same time and temp. Average 190*f for 3 days.
I'll update as it cures.
On the right is batch #10 and it's 12 days old.
On the left is batch #11 born yesterday. Notice the color.
The biggest difference is that there was a slight undesirable taste in batch #10 That has disappeared over the time that it's been in the fridge.
The new batch doesn't have it at all. The new batch taste smooth as silk without any time to cure.
In the pic with the open bags, I didn't use the flash. Shined a flash light down on it so you can see the color.
I think it's obvious that the color is almost black in the bag on the right. They were cooked for exactly the same time and temp. Average 190*f for 3 days.
I'll update as it cures.