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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...
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...
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...