Molds I Have Known
Here are some photos taken over several days showing the appearance/disappearance/reappearance of molds.
The Salumi Curing Notes word document that is attached gives the details - right from the beginning to the end. Look at the end of the document if you have seen some of this before.
Here are the Genoas from last Thursday when Jamie came over and we inspected. Shows several kinds of molds as they were hanging in the styrofoam box used for fermentation.
Some are white and round, some are dark green and round, some are hairy and black on the ends, some are red (is that really mold around the knot/hook). The thought was that anything that is NOT white is NOT good:
Here they are after I gave them a bath in one half of the kitchen sink with tepid water, salt, and vinegar added. Scrubbed a little with a sponge. Was careful not to go through the casing. Painted them (and the Tuscans - which had been moved from the kitchen oven to the curing chamber several days before) with the white mold right after the bath.
Here they are 3 days after being painted and one day after transfer from sytrofoam box to dry-curing chamber. Taken up residence with the Tuscans which are looking good with a slight bloom of white mold from being painted. Saucisson sec keep on doing their thing:
You can see that one of the Genoas has new white blooms and the other one does not....why? Both are showing signs of the painted white mold developing:
Tuscans and Saucisson looking good. Hard to see here, but the Tuscans (on the right) definitely have signs of the painted white mold developing:
TWO hygrometer/thermometers. The remote reporting one on the left and the one that was in the styrofoam box on the right. It reads higher than the remote on RH and lower on temp:
