Left my bresaola unattended in the curing chamber for a month, and it got some growth on it. Most of the mold is white in color, but some spots are yellowish. Not sure if this should go in the trash or fine to just wipe off and use.
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eskayland on
take the string off. give it a good wash and scrub with vinegar. pt it dry and rehang. keep an eye on it and you’ll be fine
DatabaseMoney7125 on
That looks less like a penicillium mold and more like mucor, which says your RH might be a little high. Mucor grows at like 90% RH, I believe.
I’ve personally never eaten bresaola or any dry cured product with mucor, but tomme de savoie cheese is known for being ripened with it. I’ll let those with more experience weigh in on whether your particular bresaola is safe. But I’d thought I’d mention you maybe need to check your humidity controls.
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take the string off. give it a good wash and scrub with vinegar. pt it dry and rehang. keep an eye on it and you’ll be fine
That looks less like a penicillium mold and more like mucor, which says your RH might be a little high. Mucor grows at like 90% RH, I believe.
I’ve personally never eaten bresaola or any dry cured product with mucor, but tomme de savoie cheese is known for being ripened with it. I’ll let those with more experience weigh in on whether your particular bresaola is safe. But I’d thought I’d mention you maybe need to check your humidity controls.
looks pretty gnarly to me my dude