bresola problem

Air dried cured Meat Techniques

bresola problem

Postby Peter Ramone » Wed Apr 06, 2005 3:41 pm

Into 2nd week of 3 week hanging in cool dry cupboard, but green/white mold has started to cover the outside, cleaned it with vinegar, but is it time to bin it and start again?
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Postby Spuddy » Wed Apr 06, 2005 6:26 pm

Not necessarily, white mould can be desirable, blue/green moulds are not ncessarily bad moulds (think about cheese).
Do they smell right or do they have an "off" smell?
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Postby Peter Ramone » Wed Apr 06, 2005 6:32 pm

No, Just smells musky. As the meat is cured with herbs, it also has that smell.
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Postby Spuddy » Wed Apr 06, 2005 8:42 pm

Is it a pleasant or unpleasant musky smell?
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