So now mold is growing on my goods, both pancetta and salami's. White powdery from where I wiped on from my shop bought salami, this nice powdery mold has since populated a batch of salami I made without a starter culture and is the only mold showing on it, great. As here.
My next batch of salami made with a starter culture hung next to the others is also starting to show mold, a different type however, white spots with some spots having a light blueygreen centre. The powdery mold has not deemed that batch a nice home?! I have since bought another salami and tried to cultivate the mold by soaking the skin in warm water with a spoon of dextrose for 20 hours. Wiped off the spots of mold with the light blueygreen center and sprayed them down with my "good" mold spray, time will tell.
My Pancetta which has now been hanging for 16 days wraped in a muslin layer and not touched by my shop bought mold is growing mold spots, but the sort with a blueygreen center it looks like. I am unsure as to leave of wipe as wiping the whole thing would remove my coating of seasoning and it smells so good!
I am tempted to remove just the green spots from it and then spray with my mold culture if it works that is, I will find out in a few days I guess if the mold culture is taken.
To add to the confusion of it all heres what you find searching for mold, good or bad.!
To read here, BAD kind
http://waterinfood.com/20...d-the-bad-kind/
To read here same looking mold is GOOD kind, a shop selling to the public.
https://forums.egullet.org/topic/125619 ... -sausages/
Like wise also here, does this blueygreen mold look like bad mold?
https://delizieitineranti.wordpress.com/2013/03/