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TwoSeveral749 on
Hi, that’s my first time making venison salami and landjager, hanged in 9-10ºC / 65-70% humidity garage (used only as a pantry storage) for almost a week now. Weight loss of 12-15% so far, pH at 5.1.
Over the last few very rainy days the humidity shoot to 80-82% and I spotted this mold today – cleaned with 50/50 water-vinegar straightaway, but it looks very similar to zygomycetes.
Should I bin them all or just wait? If the latter, what am I looking for and what to do if this mold comes back?
I’ve added a fan to the room to at least improve the air flow, probably will try to get a dehumidifier as well.
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Hi /u/TwoSeveral749 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.*
Hi, that’s my first time making venison salami and landjager, hanged in 9-10ºC / 65-70% humidity garage (used only as a pantry storage) for almost a week now. Weight loss of 12-15% so far, pH at 5.1.
Over the last few very rainy days the humidity shoot to 80-82% and I spotted this mold today – cleaned with 50/50 water-vinegar straightaway, but it looks very similar to zygomycetes.
Should I bin them all or just wait? If the latter, what am I looking for and what to do if this mold comes back?
I’ve added a fan to the room to at least improve the air flow, probably will try to get a dehumidifier as well.