This is my second batch of whole muscle dry curing. First was pork tenderloin and it came out nice. This one is full size pork loin.
I’m on about week six of dry curing. First five weeks it had no mold. Now it does.
I have wiped it off with some paper towels dipped in distilled vinegar. Some of it was quite persistent.
I read previous post on good versus bad mold but got confused when folks say “white fuzzy mold is fine”. But what constitutes “fuzzy”? It is green in places (see pictures). No black mold and smell is fine.
Curing chamber is hovering between 52 and 60F. RH is between 75 and 85%. I wish I could keep it more stable but been struggling to do so with the equipment I have.
by Glittering-Cheek-792
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