Mold spots on aging meat

[The Hillbilly Smoker]

Hello fellow cold smokers. Could use your experience, here. I have a selection of pork loin, shoulder and a couple of chunks of beef aging in my cooler. The meat was properly cured, cold smoked from 24-36 hours, and has been hanging for about a month now. A pair of the pork loin chunks have exhibited a wee bit of white mold. I pulled the culprits, and sprayed them with a 50-50 white vinegar/h20 solution. I read that THIS is not uncommon. Have any of you had a similar experience, a month in to your aging? Cheers, from the ass end of Canada.

 

[slavikborisov]

Hello fellow cold smokers. Could use your experience, here. I have a selection of pork loin, shoulder and a couple of chunks of beef aging in my cooler. The meat was properly cured, cold smoked from 24-36 hours, and has been hanging for about a month now. A pair of the pork loin chunks have exhibited a wee bit of white mold. I pulled the culprits, and sprayed them with a 50-50 white vinegar/h20 solution. I read that THIS is not uncommon. Have any of you had a similar experience, a month in to your aging? Cheers, from the ass end of Canada.

Pictures please and post your curing process and temperatures for the entirety but yes typically white mold isn’t an issue… im
Assuming you are dry curing whole
Muscle cuts in some environment that is roughly 55F and 70-80% humidity range?

 

[The Hillbilly Smoker]

Pictures please and post your curing process and temperatures for the entirety but yes typically white mold isn’t an issue… im
Assuming you are dry curing whole
Muscle cuts in some environment that is roughly 55F and 70-80% humidity range?

Yes. Whole muscle cuts. Initially, my meat , post smoke , was simply aging in the smokehouse. It's cool enough here, now to allow this. The ambient humidity is definitely above 70pecent , most days. I purchased the mini fridge, as it will soon be too cold to hang meat outdoors, as I don't want it to freeze. I am assuming the cooler will have a lower humidity level , than that of the damp fall weather in SE Canuckistan.

 

[The Hillbilly Smoker]

Yes. Whole muscle cuts. Initially, my meat , post smoke , was simply aging in the smokehouse. It's cool enough here, now to allow this. The ambient humidity is definitely above 70pecent , most days. I purchased the mini fridge, as it will soon be too cold to hang meat outdoors, as I don't want it to freeze. I am assuming the cooler will have a lower humidity level , than that of the damp fall weather in SE Canuckistan.

 

[The Hillbilly Smoker]

My cure(s) are: Dry cures @2% salt, 3% demerara sugar. 1 day per 500g of meat weight, discarding liquid daily. I then season the outside with a mix of dry herbs. An additional 2 day rest period ensued. I then Trussed the cuts, and hung them in the smoker. Smoking varied from 24-36 hours. I have a fairly capacious smoker, so smoking is methodical but slower than one in a smaller unit.