I am doing my first batch (ever) of cured and dried whole muscle charcuterie.
This morning, I noticed a little bit of white mold on my pancetta and giuncale. Both have been equilibrium cured for 3 weeks and have been drying in my curing chamber for 10 days (12 degrees Celsius, 70% humidity).
I did not add any mold myself. I was wondering if this is good mold and I can just leave it on. Or if I should wash it off?
by phuibers