Hi All,
I’m new here. Please take a look at my cured meats and tell me if I’ve got botulism going? I have a cellar that holds at 55 temp and 77 humidity. Decent airflow. Currently thinking I need to bin these meats and give the whole cellar a vinegar mopping, followed by a bactoferm bath. Thankful in advance for your feedback.
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Still learning the ropes of posting images. A quick click will show you the meat.