by onewheeler » Mon Mar 28, 2011 8:35 pm
I've decided to leave the bresaola, as it should be ready in a few days. The blue mould seems to be dying back, or at least not spreading. As said earlier, it seems to be on top of the white mould and it's just about possible to scrape one off leaving the other.
The chorizo are of more concern to me however. They've been drying for six days and have lost about 10% weight. They started developing a white mould, and it soon became supplemented by blue mould. I've just wiped them with cider vinegar to the point that most of the mould has been removed. The surface is now quite slimy and I'm worried that the humidity is a bit too high. It's hovering around 80 - 85% on the meter, temperature is 13 - 14 C. Thinking of moving them somewhere else. How clean should the surface be left after wiping? There are still traces of mould, it's hard to get it all off without leaving a smear. Any tips on wiping?
Martin/