Green spots around my white mold on salami/chorizo - Photos!

Air dried cured Meat Techniques

Re: Green spots around my white mold on salami/chorizo - Pho

Postby ttx450 » Tue May 22, 2018 11:41 am

I just did not have any culture and wanted to try it. I seen many individuals online that were making it w/o a starter culture.

Cultures dont last very long ? and are expensive. How long can you store commercial cultures for?

blue/gray more of a blueish color lite-turquoise color

grisell wrote:Glad you made it! :)

Don't take me wrong. I didn't say it was poisonous. I just said that I myself wouldn't eat anything with wild grey mould on. But that's my opinion.

You seem to have made everything else right.

If you try a mould culture next time, it will be even better!
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Re: Green spots around my white mold on salami/chorizo - Pho

Postby ttx450 » Tue May 22, 2018 11:49 am

Thank you.. looks good. originally I wanted to dry it a little more. I need to get better prepared for making this, thought I could get away with it. First attempt at this type of fermented meat.

What is your opinion on that coppa, that after washing turned all white. I still see some hit of blueish color underneath.

The lonzino has a woody or nutty smell, is that typical?

NCPaul wrote:You might like this better:
http://www.localfoodheroes.co.uk/?e=700
Pork loin is a mild tasting cured meat but is improved by longer aging. You might consider a casing of some type to allow for this.
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Re: Green spots around my white mold on salami/chorizo - Pho

Postby grisell » Tue May 22, 2018 7:29 pm

Breeding your own mould is stimulating, interesting and will improve your products.

I made a post about this a couple of years ago. Please read it. And good luck! :)

viewtopic.php?f=2&t=8561
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Re: Green spots around my white mold on salami/chorizo - Pho

Postby ttx450 » Tue May 22, 2018 11:15 pm

thanks...

A lot of people still ferment wine with wild yeast.

Anything I make always needs improving, never ending venture.

grisell wrote:Breeding your own mould is stimulating, interesting and will improve your products.

I made a post about this a couple of years ago. Please read it. And good luck! :)

viewtopic.php?f=2&t=8561
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Re: Green spots around my white mold on salami/chorizo - Pho

Postby ttx450 » Tue May 22, 2018 11:17 pm

coppa - well the mold went from white (after wash) pictures above to gray green in one day yesterday. It is fully covered this time after washing it. Good bad?
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Re: Green spots around my white mold on salami/chorizo - Pho

Postby NCPaul » Wed May 23, 2018 12:10 am

The smell you describe is from the mold I believe. Another way to hold the mold off a product is to cold smoke it at the beginning of the drying process (assuming the flavor profile works with what you are trying to make).
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Re: Green spots around my white mold on salami/chorizo - Pho

Postby wheels » Wed May 23, 2018 4:48 pm

grisell wrote:Breeding your own mould is stimulating, interesting and will improve your products.

viewtopic.php?f=2&t=8561


I'm not sure I'd go as far to say that it's stimulating and interesting, but it's a good way to get good moulds established in places where mold 600 isn't available to the home-curer (like the UK).

It makes things a lot easier.

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Re: Green spots around my white mold on salami/chorizo - Pho

Postby ttx450 » Wed May 23, 2018 11:45 pm

well I gave some of the Lonzino to a friend, he loves it. :shock:
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Re: Green spots around my white mold on salami/chorizo - Pho

Postby ttx450 » Wed May 23, 2018 11:47 pm

So should I keep washing it off now and then or just leave it on the coppa?

NCPaul wrote:The smell you describe is from the mold I believe. Another way to hold the mold off a product is to cold smoke it at the beginning of the drying process (assuming the flavor profile works with what you are trying to make).
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Re: Green spots around my white mold on salami/chorizo - Pho

Postby ttx450 » Sat Jun 16, 2018 9:48 pm

well just cut it.. flavor is good, almost buttery melt in your mouth and lightly spicy. Underside damp from laying down on screen close to water (came from meat). Just ate some will let you know if I am alive tomorrow.

leave mold on or wash it off.. now or when you eat? How to store this, can it be froze.. if yes cut before or after freezing?

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Re: Green spots around my white mold on salami/chorizo - Pho

Postby NCPaul » Sat Jun 16, 2018 10:27 pm

I would clean, slice paper thin, vacuum package in small portions and freeze most of it. It looks like it won't last long. Good job. :D
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Re: Green spots around my white mold on salami/chorizo - Pho

Postby ttx450 » Sat Jun 16, 2018 11:08 pm

NCPaul wrote:I would clean, slice paper thin, vacuum package in small portions and freeze most of it. It looks like it won't last long. Good job. :D


thanks.. seems to have turned out very good, melts in your mouth. Would you wash mold off? Its kind of dry and crusty feeling. I have not really tried to remove it, seems to be sticking on the meat well.

Edit- I just seen you said clean :)
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Re: Green spots around my white mold on salami/chorizo - Pho

Postby wheels » Sat Jun 16, 2018 11:38 pm

I'd lose the orange looking meat and then do as NCPaul says. If you vacuum pack it, you're best to remove the mould. If you don't, leave it. At least that's my $2 worth

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Re: Green spots around my white mold on salami/chorizo - Pho

Postby ttx450 » Sun Jun 17, 2018 6:14 pm

wheels wrote:I'd lose the orange looking meat and then do as NCPaul says. If you vacuum pack it, you're best to remove the mould. If you don't, leave it. At least that's my $2 worth

Phil


the bottom (orange) has mold too, the orange is paprika and spices.. it was a little to close to the water on the screen it was laying on making it damp on that side a bit. More air circulation would been better. I put it in the fridge overnight last night damp side up to try and dry it out more. Going to try and scrub it clean today and slice it. thanks for input..

Need to change a few things if I do it again. I have a converted fridge to do this in, now its being used as a fridge. Might try and find a used large wine cooler.
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Re: Green spots around my white mold on salami/chorizo - Pho

Postby ttx450 » Mon Jun 18, 2018 11:11 pm

well this is all I get out of 3kg.. will not last long.


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