Good Morning,
I have been curing bacon for a while now, but still get a bit worried about the mould on my bacon. I vac pack my meat to cure, then wash off the excess curing mix, then hang to dry in an old fridge with a little fan inside to keep the air moving. I normally dry for about 3 - 4 weeks, during this time I get various moulds growing. Please see attached photos.
The bacon its self, tastes OK
https://picasaweb.google.com/1006382692 ... directlink
Best regards
Derek
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