This was only my second time trying this. The first was kept in the fridge. But this time the only thing I was successful at was growing three types of mold. I don’t think the cheese cloth is a good idea. My thought is If I just truss the loin I would be able to treat any mold before it becomes a problem. Any suggestions would be greatly appreciated.
by Aggravating-Judge-65
3 Comments
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What are the conditions of the chamber? Did you introduce any good mold?
I never wrap with cheese cloth but I do clean it with white vinegar, every few days in the early days to prevent mold. As it shows up, I wipe it off with the vinegar. I keep mine in a small wine fridge. I always get small patches of mold but again, the vinegar works great.