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  1. anthony elias

    Am I being too paranoid about mold?

    So, I am currently dry curing capicolla with the Umai Dry Bag. I went a little too heavy on the paprika, even though it has not interfered with the bag attaching to the protein, I am concerned on whether my capicolla has black mold or it's caked paprika. What is the best way to identify mold...
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