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I made a big batch of two bresaola recipes and am aging it in a wine fridge with a couple holes drilled in the side for airflow. There is plenty of the good, dry, white mold that I know I should see.
But there’s also some moist mold that I’m not familiar with from my previous bresaola batches. In the last photo you can see where I scraped this moist mold with my thumbnail and it essentially turns into a cream.
No strange smells. What is this moist mold and should I be concerned? Should I modify the conditions at all? It’s been sitting at about 50 F and 70-75% RH
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Hi /u/Zpearo if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
I made a big batch of two bresaola recipes and am aging it in a wine fridge with a couple holes drilled in the side for airflow. There is plenty of the good, dry, white mold that I know I should see.
But there’s also some moist mold that I’m not familiar with from my previous bresaola batches. In the last photo you can see where I scraped this moist mold with my thumbnail and it essentially turns into a cream.
No strange smells. What is this moist mold and should I be concerned? Should I modify the conditions at all? It’s been sitting at about 50 F and 70-75% RH