>>43128
>myoglobin
>Myoglobin is an iron- and oxygen-binding protein found in the skeletal muscle tissue
Huh. That actually makes lot of sense. Since blood is iron rich, it is responsible of it's color and taste. It isn't surprise I tasted "blood" then.
Now I wonder how much I have to leave it "ripen". When I looked up meat curing some people said months, others ate their shit after 3 days...