Noticed this on the collagen casing of my salami, still safe to continue with?
I know white mold is fine, but what about green? Should I just wipe it off with vinegar (and maybe adjust the humidity or temperature) or is it done for?
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DaveBoiii on
28° is crazy warm you need to half that at least
TopazWarrior on
It’s fruiting penicillium mold and safe. I am shocked at how the collagen does not shrink with the meat though.
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28° is crazy warm you need to half that at least
It’s fruiting penicillium mold and safe. I am shocked at how the collagen does not shrink with the meat though.