Meat Club Charcuterie

Interesting last couple of days. 

Genoa: Last couple of days fermenting.  Significant natural/ambient mold bloom -- see attached photos of genoa from 10-29 and 10-30.  Most of mold has been white, but a few spots of greenish blue and one or two small dots of brown.  I just scrubbed the whole thing down with white vinegar and sprayed on the mold Peter distributed (see photo of scrubbed genoa).  Conditions in fermentation chamber have been pretty steady around 63-64 degrees and 95% humidity.  When temperature dropped to 61 or 62, I put a hot water bottle in to bump up the temp about 10 degrees.  I'm now calling fermentation done, and am going to drop temp and humidity in curing chamber.

Tuscans: Have mostly been hanging in ambient conditions in my basement for the last couple of days, with conditions around 63 degrees and 50-55% humidity.  Staying pretty moist, with some spots drying out.  I figure my putting them in the curing chamber with the massive genoa and all its humidity (which I just did) will moisten them back up.  Some very minor mold bloom on tuscans (see photos) -- a couple of white lightly furry spots and a few areas of nice thin powdery white mold.  I wiped off a few spots that were tending toward the bluish green tint, but otherwise left them unscrubbed and did not mist much with mold, since I think they'll pick it up from the conditions in the chamber with the genoa.

The tricky thing now with my small curing chamber and all that meat will be getting the humidity down without my air circulating fan running all the time, which might dessicate the exterior.  We'll see......