I’m a touch over a month into a EQ cured pork loin roast using the Two Guys & a Cooler spicy capocollo recipe (https://twoguysandacooler.com/spicy-capocollo/) Starting weight of loin was 1424g, cured in 43g salt, 21g sugar and an assortment of dried peppers and black pepper. 21 days on cure, into drying chamber with temperature limit of 55f and humidity at 75%. About a week in, some white mold spots started popping up, some looking fuzzy, so I wiped them off with vinegar and water. Few days later they are back again, so I again wiped them off and dropped the humidity 5%. I took the loin out today to weigh it and noticed somewhat of a dry “film” (photos 2 and 4) in addition to larger swaths of what I assume is healthy white mold (photo 3). No off smells, just slightly nutty and pleasantly funky as other cured meats I’ve smelled. Is this just the meat curing and drying properly, or cause for concern?
by Salmon_Berries