Hi all, first time curing meat here. This is a prosciutto cured using the recipe from Gastrochemist. RH is usually between 70-77%. Been ignoring it for a while and this has grown – is this safe to wipe off with vinegar and continue to cure?
by sunshineinthetrees
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I’m not an expert but white mold, yes, it’s safe to wipe and keep aging
How long has it been drying? if nothing under it is going/gone bad you can wipe it down and if its lost 20% or so i would apply sugna to protect it.
Best not to ignore these things and check on them regularly