Mold good or potentially bad?

Tips and tecniques on dryng drying, curing etc.

Mold good or potentially bad?

Postby Reeder » Wed Aug 14, 2013 4:00 pm

I have been looking around for pictures/answers to the type of mold growing on my dried chorizo and lonzino.
In this guys blog he has a picture near the bottom that looks exactly like the mold on my chorizo(I used spices,f-lc, nitrate, and salt in natural casings hanging in a fridge at 60f and 70humidity. I did have temp/humidity at 75 and 80 for the first 24 hrs. Like I said It came on to my lonzino naturally. I pitched it for a few reasons but now it's on my chorizo(after I sanitized the fridge).

http://porkdrunk.blogspot.com/2010/06/h ... i.html?m=1

Thanks much,
Reed
Reeder
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