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riag0ny on
first time making pancetta. it is flat not rolled.
cured for 7 days per kilo with 3% salt and .25% cure#2
it has been hanging for 12 days in a walk in charcuterie only fridge. plenty of airflow. temperature has been consistently at 55 degrees F
humidity was high for the first few days when i put it, about 90% it is now sitting at 75% humidity.
should i wipe it all off along with the spices, toss the meat, or let it roll .
thanks for the help
CL-MotoTech on
That’s a classic Trichoderma. Once it is green it is sporulating. It’s basically everywhere. You can probably wipe it, but there’s a good chance it will come back.
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Hi /u/riag0ny 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.*
first time making pancetta. it is flat not rolled.
cured for 7 days per kilo with 3% salt and .25% cure#2
it has been hanging for 12 days in a walk in charcuterie only fridge. plenty of airflow. temperature has been consistently at 55 degrees F
humidity was high for the first few days when i put it, about 90% it is now sitting at 75% humidity.
should i wipe it all off along with the spices, toss the meat, or let it roll .
thanks for the help
That’s a classic Trichoderma. Once it is green it is sporulating. It’s basically everywhere. You can probably wipe it, but there’s a good chance it will come back.