-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Search results for query: *
- Users: anthony elias
- Order by date
-
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...- anthony elias
- Thread
- Replies: 2
- Forum: Curing
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
