Hey all
I usually use beef bung and have always avoided green mold. This was the first time using collagen casings party for cost, ease of use, but also didn’t love the taste beef bung imparts. But I ended up with a fair amount of fuzzy green mold on 2 lomos, mostly on the ends where the casings tent up causing an air pocket. Cleaned off with apple cider vinegar. Sounds like opinions are mixed on dangers of green mold, who out there are eating green mold charcuterie? Also curious if anyone has tips for avoiding, given its under the casing it’s hard to wipe off during drying, id have to open the casing up. hanging at 55F and 80%rh.
by Dirt_S