White and grey mould on bresaola

Air dried cured Meat Techniques

White and grey mould on bresaola

Postby Shalloy46 » Sun Sep 13, 2015 10:54 am

G'day meat curing dudes.

I've got a bresaola that's been hanging in my curing chamber for 3 weeks now and has lost 21%. It's in with my salami and U.S. Covered mainly in white mould. But there is some grey mould on it.

Do you guys remove this grey mould or is it okay?
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Re: White and grey mould on bresaola

Postby ped » Sun Sep 13, 2015 2:41 pm

Sounds ok to me, got any pics?
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Re: White and grey mould on bresaola

Postby Shalloy46 » Sun Sep 13, 2015 8:48 pm

Yeah Im not home atm but will post one tonight after work.
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Re: White and grey mould on bresaola

Postby Shalloy46 » Mon Sep 14, 2015 8:53 am

Here are some photos. I can't tell if it's grey mould or if it just looks grey because of the dark coloured meat behind it.


Image

Image
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Re: White and grey mould on bresaola

Postby ped » Mon Sep 14, 2015 4:13 pm

Looks fine to me, I personally wouldn't worry.
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Re: White and grey mould on bresaola

Postby Shalloy46 » Mon Sep 14, 2015 8:43 pm

Ok that sounds good. Thanks for the advice.
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Re: White and grey mould on bresaola

Postby DanMcG » Tue Sep 15, 2015 7:25 am

Looks fine to me also. What cut of meat are you using?
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