After the 24 days it had an afternoon in the fridge and was then hung in a cupboard at 17 - 21 degrees, 65 - 75% humidity for 3 days. After this period it was larded and peppered, after some 3 weeks I decided I wanted to have a look and maybe try a bit, scraping away the lard revealed quite a lot of clear liquid ono the surface of the meat, looked like quite sticky, but felt greasy. The meat was a pinky/grey colour, not the deep reddy shade I had expected, it did not smell of anything more than pepper. The lard was probably up to 3 - 5mm thick in places.
The weight had dropped from 2.3kg to around 2.1kg in the salt and had dropped to 2kg after 3 days in the cupboard. After 3 weeks of larding it had dropped to 1.93kg. I decided to remove the lard (as much as I could easily remove) and hang back in the cupboard naked. After a further week it is covered in a white covering, feels a bit like a brie. 2 photos are attached. The grey patch on the side of the loin is at the lowest point, it seems to be getting smaller and turning white.
Is this white residue a problem, or is this quite safe. The weight is now 1.7kg, should I re-apply the lard/pepper or leave it as it is.
