Hi folks, newbie here.
I have read the FAQ which basically says white fluffy is OK, maybe dab with vinegar if concerned.
I saw [this post](https://www.reddit.com/r/Charcuterie/comments/ugzmlk/white_fluffy_mold/) too which has a similar appearance but told the OP to discard maybe due to the string. Mine however is hanging from a stainless steel hook.
My pancetta has been hanging in a curing chamber at 13.5C and 70% for about 2 weeks and this weekend is the first time I spotted this growth.
What do you reckon? Safe or not? It’s basically like this in several parts of the meat, where the seasoning is a bit thinner.
by ptbmade
6 Comments
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I’ve had this on pancetta I’ve made. Wipe it with vinegar and keep going, it isn’t a whole lot so it should still be fine. Don’t leave it, if you leave it then it won’t end well.
Don’t worry about it, just wipe it, either w vinegar, wine, or just cloth
Good advice above, I’ve had the same thing in that same depression in pancetta. Be careful with it, I had some nasty green mold sneak in the same spot and I didn’t see it until it had grown quite a bit. When it’s done curing you can always trim. I would reduce your humidity a bit, even a good controller can have quite a bit of variation.
It’s fine it will change color when it spores but don’t hold me accountable you really need a microscope when you start messing with mold. There have been some new findings in the mold world that has traditionally been associated with charcuterie. Idk who did the study or how they arrived where they’re at. I haven’t investigated it lately each person has their boundaries as to what they’d tolerate. Most black mold is perfectly safe and some are used to produce citric acid but in charcuterie in general most people that have black mold growing instantly toss it.
Stachybotrus is a black mold that is highly toxic and shouldn’t be played with.
This looks like a deer