My last Bresaola's I used Bactroferm600 mold culture and it worked exceptionally well. I rehydrated the mold for 12 hours then put into a spray bottle and spritzed the bresaola's and within 36 hours I had 90% coverage. After 2 months after the bresaola's were finished I brushed 10 grams of beautiful white fluffy talcum powder consistency mold off the bresaola in preparation of slicing it up. My question is if I had new fresh off the cure and ready to be inoculated bresaola, salami, sausage or whatever could I brush off the fluffy existing mold off a cured/curing meat and rub it onto a fresh piece? Basically harvest mold. If this is good way I can continually stage meats to be inoculated with "harvested" molds and not have to purchase more cultures in the future.