Been working at a local meat locker to learn. The cooler is old and we hang beef for 14 days only any longer and the mold gets a hold. We spray down with vin. Before they get put in the cooler
60% is way to low and will cause dry ring/case hardening. We cure at minimum 70% humidity to 85% humidity. We start at 85% for the first week then lower the humidity by 5% every week after that until we reach 75% for the last few weeks. To eliminate bad molds you can use bactoferm 600 and inoculate the outside casing or meat prior to hanging it.
Uhh what if i spotted mold but don’t know when it started, so its probably more then day old, something like a week maybe. Does mold get into the meat or can I brush it off with vinegar? Hope I would get an answer. For now I just washed it with vinegar, and let it rest. I’ll write what happened later
After you spray it, can you eat the part that had the mold? I would think we would cut it out when ready to eat: would you advise that, if the rest of the cut smells/looks fine? Thank you.
You always trim the outer crust off when you go to use it, especially if there have been any mold issues. It should be fine, but usually it's oxidized and won't taste good. Thanks for a great question!
I’m curing capicola for first time it developed white mold but I have some some green or grey spot in Some spots not to much but make me worry , What I should do please ? Thanks
Interesting.... I cure at about 75% RH. I'm not sure if my methods apply as, being an old Italian guy I make Salumi and not Charcuterie. While I agree that black molds generally suggest a problematic situation.... many green molds are quite beneficial. A new subspecies to nalgiovense, "penicillium salamii" presents a beautiful green/turquoise that is outstanding. My natural flora isn't penicillium salamii but I do get some greens and the aroma is outstanding in my soppressate and sassizzi are better for it.
Lost ours this year to black mould in my uncle's shed. Very humid winter in Melbourne, Australia.
Thanks for the info.
Came here because my dry aging meat has tiny dots of white, some outside of the dry age bag. Good to hear its nothing too serious. One week to go!
Been working at a local meat locker to learn. The cooler is old and we hang beef for 14 days only any longer and the mold gets a hold. We spray down with vin. Before they get put in the cooler
Interesting idea to pre spray it, cool to hear!
@@TheAnyoneCanFarmExperience want to specify we spray the carcass half or quarters not the charcuterie products. Ps good job informing the people!!
Never knew. Thanks!
Happy to help!
60% is way to low and will cause dry ring/case hardening. We cure at minimum 70% humidity to 85% humidity. We start at 85% for the first week then lower the humidity by 5% every week after that until we reach 75% for the last few weeks. To eliminate bad molds you can use bactoferm 600 and inoculate the outside casing or meat prior to hanging it.
Uhh what if i spotted mold but don’t know when it started, so its probably more then day old, something like a week maybe. Does mold get into the meat or can I brush it off with vinegar?
Hope I would get an answer. For now I just washed it with vinegar, and let it rest. I’ll write what happened later
After you spray it, can you eat the part that had the mold? I would think we would cut it out when ready to eat: would you advise that, if the rest of the cut smells/looks fine? Thank you.
You always trim the outer crust off when you go to use it, especially if there have been any mold issues. It should be fine, but usually it's oxidized and won't taste good. Thanks for a great question!
Mold sounds so gross! Good to know what to do and that it's not the end of the road.
I’m curing capicola for first time it developed white mold but I have some some green or grey spot in Some spots not to much but make me worry , What I should do please ? Thanks
😎👍
Interesting.... I cure at about 75% RH. I'm not sure if my methods apply as, being an old Italian guy I make Salumi and not Charcuterie.
While I agree that black molds generally suggest a problematic situation.... many green molds are quite beneficial. A new subspecies to nalgiovense, "penicillium salamii" presents a beautiful green/turquoise that is outstanding. My natural flora isn't penicillium salamii but I do get some greens and the aroma is outstanding in my soppressate and sassizzi are better for it.
interesting, that's some good InSite, thanks for the comment!
Way too much of a generalisation here about green molds... some are vey welcome.