I had some concerns about uneven drying on my first bresaola attempt a few weeks ago (previous post here https://www.reddit.com/r/Charcuterie/s/yWbf7PxsyB) but it got better by now.
Currently it’s at 40% weight loss, so I am ready to remove it from the chamber but I wonder if it is fine as seems like the mold is fluffier than it’s supposed to be in some parts, there a few very dark patches (but that’s not mold as far as I can tell, just dried meat), and some of the white powdery mold seems to grow under the casing.
It was drying for a month at 78% rh / 12°C after three weeks of EQ curing in the fridge. I wrapped it into a collagen casing.
by TwoSeveral749
5 Comments
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Have you tried wiping the mold off with a bit of vinegar water?
It’s fine. Scrub off what mold you can, a little is ok and enjoy.
It’s all good your mold looks allright to me! Cut it open, mine got all messed up. The synthetic casing separated and I got mold growing between the casing and the meat and it still came out really well. I think I’ll be sticking to natural casings from now on lol.
Looks like a lovely white mold covering. Strip the casing and vac pack for a mth or 2