Chorizo drying at 13 degrees and at 80% humidity, is this considered bad mould? And would anyone recommend wiping off and dropping the humidity? Thanks
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Vuelhering on
At the moment, that looks “good”, as long as those small darker patches are not growths. Chorizo often has some weird red things that are just chili oil or something.
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At the moment, that looks “good”, as long as those small darker patches are not growths. Chorizo often has some weird red things that are just chili oil or something.