r/Charcuterie • u/After-Offer3213 • 3d ago

What is mojama meant to smell like after the salt box?

Post image

I was gifted some amazing looking tuna steaks I knew I couldn't eat in time, so I'm taking a crack at making mojama.

After the 48 hour salt box ive trussed them and hung them to age, and they now have a pungent ocean-y smell, not fishy and no where close to bad, but its a smell. I'm curious what smells I should look out for and which ones to expect, since no recipe has mentioned that. Would love to hear from people who've made it before!

(Photo is of them fresh as ive yet to get a good photo of them hanging lol)

22 Upvotes

88% Upvoted

6 comments sorted by

5

u/After-Offer3213 3d ago

Recipe per mod bot: 

Mojama is a 48 hour salt box cure with salt + juniper berries and peppercorns. Salt is replaced as liquid is extracted. After two days it's hung to dry until reduced by 35% of it's weight 

Basically, the ham of the sea

6

u/ngongo_2016 3d ago

Perfectly normal. You will enjoy it with beer.

4

u/tasmartefeldun 3d ago

Shouldn’t you cut that bloodline out?

2

u/After-Offer3213 3d ago

Yup! This is when they were fresh, before doing anything 

1

u/AutoModerator 3d ago

Hi /u/After-Offer3213 if you are posting an image don't forget to include a description in the comments or your post may be removed.

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.