- Dec 2, 2022
- 4
- 0
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 it safe to eat? It looks and smells fine especially when I cut into it. This was innoculated with bactoferm, it was hung at 55 degrees, 89% humidity.