Pancetta completed after 20 odd days.
5 day cure in: Salt 2.75%, cure 1 0.25%, sugar 1.5%, pepper, nutmeg, bay, juniper, cabernet
Was in with salamis with mold 600 on them. The mold spread to pancettas after maybe 10 days. Pancettas received vinegar bath and wipe down. Mold returned. Pancettas received wine bath and wipe down. Mold returned. Capitulated to the mold and figured I'd see how it turned out.
Not mad at all with the finished product. It will only be cooked and added to dishes. Nice and funky with a little bit of wine flavour coming through. The end was cooked up, the remainder will be vac packed to equalise over the next fortnight. This might be the regular cure so there's always some in the fridge to cook with.
Any notes on mold control/removal for future endeavours very welcome. Thanks you mob!
by Major-Hand7732
5 Comments
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You can treat it with potassium sorbate if you want literally zero mold growth.
Don’t worry about it. Treat it with Bactoferm 600, and forget about it. Penicillin mold strains are harmless. If you can’t keep the environment perfect, just spike it with beneficial molds and let it ride.
Looks great! The mold will be a really nice addition. Most add it intentionally.
That is beautiful!