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  1. Y

    I have a mold question for cured meats

    I just cured this chorizo for a little over three weeks. It's just about at the right weight loss so I'm starting to pull it. I see the good molds all over it but I notice some almost reddish color on the white mold, is that the white mold reacting with the sausage spices or something else? Is...
  2. Y

    Instacure #2 question

    i have a few clarifying questions about Instacure #2. Some say that you should not consume anything that has cured less than 30 days with Insta #2, I've also seen recipes that suggest using Insta #2 but then say it may be done in three weeks. Does it have to be 30 days to be safe? Or is if the...
  3. Y

    I have a white fuzzy mold and I don't know what it is, help

    thank you, I am curing at 55ºF, humidity is around 90% because of one big piece of meat that is freshly being cured, it's in a wine fridge. I didn't add any culture, it is soppressatta
  4. Y

    I have a white fuzzy mold and I don't know what it is, help

    I've been curing some soppressata and started to notice this white fuzzy, if not hairy, mold, picture included. No other forums mentioned this mold, I can't tell if its part of the safe white mold forming below or something different. I've been wiping it off to be safe, but want to make sure I...
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    • charred meats curing meat curing molds fuzzy mold meat molds soppressata white mold
    • Replies: 5
    • Forum: Curing
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