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Chorizo mold during drying - is this the bad kind?
We tried to follow the recipe fairly closely - everything measured to fraction of gram accuracy. We used cure #2, the specified amout of dextrose etc. Only modifications from the recipe were - we didn't use any Mold 600 to treat the casings - I couldn't see a way to buy it outside the US - but... -
Chorizo mold during drying - is this the bad kind?
Yes - its been closed full time. There is a little bit of a gap in the door seal where I have wires going through - but its not much. The door has been opened a few times when I've been fiddling with equipment though. Do you think its important to exchange the air inside with air from outside... -
Hello from an Island off the UK
Hi, We live on a small farm on an Island off the UK. We have some pigs and are trying to make our own sausages, bacon, and chorizo from them. So far sausages and bacon have been fine - chorizo has been more of a challenge - which is what prompted me to join here. Hoping to get some info from... -
Chorizo mold during drying - is this the bad kind?
Hi, Thanks for all the advice. To answer your questions : - the recipe was basically this one https://ourdailybrine.com/how-to-make-dry-cured-spanish-chorizo-castellano/ - though I didn't have access to any of the Mold 600 - and I used... -
Chorizo mold during drying - is this the bad kind?
Hi, I've done some chorizo before with mixed results - but recently did my first batch in my new curing chamber. The fermentation period and the first few days of drying seemed fine - then today (after 5 days of drying) I noticed some mold on the chorizo : imgur.com/a/E8euH - ie particularly...
