What To Do About Moldy Charcuterie | Gourmet Woodsman

White mold on charcuterie is normal and good and is likely helping to fight off undesirable molds. Green or grey fuzzy molds are a sign that something is wrong with the environment where the charcuterie is drying. I'll show you how I address green mold in this video.

[@MichiHenning]

As an additional measure, after cleaning off the mold with vinegar, you can brush the meat with a 5 % potassium sorbate solution (5 g in 100 ml of water). This is very effective at suppressing mold. The same thing works if you want to cure something without growing mold in the first place. The potassium sorbate prevents mold spores that are floating around in the curing chamber from establishing themselves.

[@gourmetwoodsman]

Thanks for the tip!

[@jimbop4499]

Hmm, think i would have removed the netting and paper to clean that down.
Hope you have saved that lovely lump of meat!!

[@gourmetwoodsman]

It's been 10 days since I cleaned those loins and so far so good. The smaller one should be ready to come out of the chamber in a week or two, the bigger one will probably be more like a month. Time will tell if I was able to save them but I'm feeling pretty optimistic about it!

[@james-ob9rz]

I heard green was bad

[@gourmetwoodsman]

Some green molds are actually beneficial molds that help protect the product from toxic molds. I use the smell test for green mold, if it smells bad it probably doesn't taste good! It's the black, red and yellow molds that are likely to contain mycotoxins and should be tossed out. Unwanted green mold can simply be washed off.