I have a few bresaolas and some pork and beef bellies hanging. I had milk in the freezer above that I forgot about and it defrosted and leaked into the curing chamber. The mold was not there the last time I peaked in and i have not had much mold development in the past if at all. The puddle on the floor is the milk after being there for maybe 3 or 4 days if I had to guess. Should I just clean the chamber out real good and hang the meat back up? Or is this one of those better safe than sorry f ups?
by MadHenAle
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wipe the meat down with a 50/50 vinegar and water solution, take everything out of the chamber, and then spray it all down with 10 volume peroxide. That’s gonna sterilize the chamber of mould spores. You could also spray it down with iodophor too to further sanitize. After that, re-hang your meat and keep wiping mould away if it redevelops. You might have to take it apart to get behind things too.