Moldy Plume

Air dried cured Meat Techniques

Moldy Plume

Postby miyagi » Sat Jun 03, 2017 6:26 am

Hi from Spain

We are making Chorizo and saucisson.

They have dried a week to 12 Degrees and 75 of Humidity.

They're starting to emerge like a moldy plume.

It is normal?

It's healthy?

THANK YOU VERY MUCH
miyagi
Newly Registered
 
Posts: 1
Joined: Sat Jun 03, 2017 6:22 am

Re: Moldy Plume

Postby airbrush » Tue Aug 22, 2017 12:21 pm

Mold is not necessarily bad. Actually it is good if the right kind of mold as it tempers the drying process and prevents case hardening. What is the color?
airbrush
Registered Member
 
Posts: 8
Joined: Tue Mar 05, 2013 11:30 am


Return to Curing Techniques

Who is online

Users browsing this forum: No registered users and 1 guest

cron