So, not hard might still be cured and OK? Should I leave it vac-sealed longer in the hopes that it'll harden?
Or, just open it, smell it ... toss it if it's bad.
- my culinary adventures in the rural Philippines
IMBAS Certified MOINK Baller
Equipment: Weber Kettle, Stainless GOSM,
Green Super-Fast Thermapen
Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit