Mould on Lomo

Air dried cured Meat Techniques

Mould on Lomo

Postby Davea » Thu Sep 15, 2022 4:33 pm

I put a cured 1500gm lomo in my converted fridge on 4/9/22. Running at 13c and 81 ish RH. Inoculated it with a commercial mould as per Grissell. A nice white mould has been forming.
However today I saw a few light greeny/grey patches, slightly furry. I have brush the complete Lomo with red wine vinegar and stuck it back in the drying chamber.
Btw it's lost around 100 gms in that time
Any comments on this would be useful
Thanks in anticipation
Dave
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Re: Mould on Lomo

Postby Davea » Thu Sep 15, 2022 4:38 pm

Ps I'ts wrapped in a collagen sheet and net
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Re: Mould on Lomo

Postby NCPaul » Sat Sep 17, 2022 11:00 am

That's a long time to have only lost 100 g. Next time I would look for plated natural casing to wrap the lomo or even a beef bung instead.
Fashionably late will be stylishly hungry.
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Re: Mould on Lomo

Postby Davea » Sun Sep 18, 2022 3:18 pm

It may be also that I left the skin on
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Re: Mould on Lomo

Postby Davea » Sat Dec 17, 2022 8:55 am

In order to eat this uncooked what would be the ideal weight loss to be considered safe?

It's now running at 30% loss.
Time to open it?
Or leave it to go to 35%

Many thanks
Dave
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Re: Mould on Lomo

Postby wheels » Sat Dec 17, 2022 10:09 pm

I go for a minimum of 35%. HTH
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Re: Mould on Lomo

Postby Davea » Sun Dec 18, 2022 11:08 am

Thanks for this Wheels
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