Have been hanging in brick garage for 1 week. Humidity 85% – 90%
Temp 10°celcius
Today have noticed small white pins of mould all over the batch, I’m presuming this is the preffered white mould.
Though I’m also seeing wider circular patches of mould, which I’m not confident are the same form and potentially the start of a green mould.
Interested in recommendations, some claim wiping with diluted vinegar is a must. Others recommend that the green mould is not harmful and is just another part of the curing biome.
by Eucalypteae
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Wash down with a mix of vinegar/water 50:50.
I make up a spray of Bactoferm and blood temperature water then spray them every day for the first few days.
Once you get the good stuff started it tends to keep the bad stuff away
The humidity is high so you are prone to get the bad stuff happening
If you have the means to cold smoke them that would practically eliminate any chance of mold developing on them.
It’s kind of nice not to have to deal with the entire mold deal.
Another idea about this situation ….
I started making Salami in 35mm sausage casing because they cure with 7 days, before any nasties take hold.
You have to use Prague #1 instead of Prague #2 because the short curing time is not long enough for the nitrite to turn into nitrate (If I’ve got that the right way around)
I ferment them in a sous vide for 12 hours then hang them until they lose 40% of their weight.
Admittedly they are more like salami sticks but better than throwing mood mouldy meat in the bin