Greetings,
New to the craft, new to the forum, super excited to have found this resource.
I am currently drying my first bresaola and I'm seeing very little mold activity and wondering if I should be worried or if I've done something wrong. Here's a recap:
I started with a 14 day cure in my home refrigerator, rinsing and re-applying the cure after 7 days.
After 14 days, I rinsed the muscle, slipped it into a 100mm collagen casing, tied and sprayed with bactoferm-600
The bactoferm was mixed as instructed and held for 12 hours and then diluted using distilled water.
48 hours in a small wine refrigerator at 20C and 80RH.
http://imageshack.com/a/img537/126/WBPBfs.jpg
Starting some Capocollo this week so I want to make sure I've got everything dialed.
Thanks!
Then into a full size drying fridge set to 12C and 70RH.
It went into the drying cabinet on November 7, so I'm 10 days in and just starting to see a little powdery white mold.
Initial weight 1190g
Weight on Day 9, 1017g
Given that I sprayed the casing with the Bactoferm, I expected more mold.
One noteworthy hiccup: The 100mm casing was not super tight, so I had trouble removing all of the air pockets that formed during tying. Today the casing looks very loose and the mold that is forming seems to be taking hold mostly near the twine and along taunt flat areas where the casing is clinging tightly to the meat.
http://imageshack.com/a/img540/2671/zKPV2J.jpg