I'm making pastirma and it's nearing the end of day 4 of salting the meat. I'm not sure if it's cured enough to go onto the next stage (rinse meat, soak in cold water for 1 hour, then press in the fridge for a few days). Some of the meat is still quite soft and pink.
Anyone out there know a bit about curing? This is going to be an air dried meat, so I want to be sure I've got this right.
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