Moldy Plume

Air dried cured Meat Techniques

Moldy Plume

Postby miyagi » Sat Jun 03, 2017 6:26 am

Hi from Spain

We are making Chorizo and saucisson.

They have dried a week to 12 Degrees and 75 of Humidity.

They're starting to emerge like a moldy plume.

It is normal?

It's healthy?

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Re: Moldy Plume

Postby airbrush » Tue Aug 22, 2017 12:21 pm

Mold is not necessarily bad. Actually it is good if the right kind of mold as it tempers the drying process and prevents case hardening. What is the color?
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