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zedosan on
Coated in 3% salt, .25% PP#1, vacuum sealed and cured for five days. Removed from the bags, rinsed off, coated in multicolor cracked pepper (black, white, red, and green peppercorns), and placed on a rack on the bottom shelf of my fridge to air dry, turning daily. It’s been drying about seven days. When turning it this morning, I noticed the smudges on the fat.
This is the third time I make pancetta and have never had discoloration like this, granted I don’t believe I coated with pepper the last two times.
Is this the beginning of black mold? Should I try to wash it and/or shave off the outer layer? I hate to have to toss it if I don’t have to. Any suggestions are welcome.
Thank you in advance for your time.
bb12102 on
It honestly looks like to me like the meat is just oxidizing. Especially on the meat side. I’ll let other folks comment on it, but that’s my thoughts.
CHS1834 on
I’d just watch it and see if the discoloration grows or if you develop any other signs of mold. I’ve used cracked pepper in cures before and it looks like what you have is staining from the pepper corns.
4 Comments
Hi /u/zedosan if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Coated in 3% salt, .25% PP#1, vacuum sealed and cured for five days. Removed from the bags, rinsed off, coated in multicolor cracked pepper (black, white, red, and green peppercorns), and placed on a rack on the bottom shelf of my fridge to air dry, turning daily. It’s been drying about seven days. When turning it this morning, I noticed the smudges on the fat.
This is the third time I make pancetta and have never had discoloration like this, granted I don’t believe I coated with pepper the last two times.
Is this the beginning of black mold? Should I try to wash it and/or shave off the outer layer? I hate to have to toss it if I don’t have to. Any suggestions are welcome.
Thank you in advance for your time.
It honestly looks like to me like the meat is just oxidizing. Especially on the meat side. I’ll let other folks comment on it, but that’s my thoughts.
I’d just watch it and see if the discoloration grows or if you develop any other signs of mold. I’ve used cracked pepper in cures before and it looks like what you have is staining from the pepper corns.