Meat Club Charcuterie

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tim

 

Genoa salumi curing update. Mold.

Had a bit of white, and a little less green, mold. It bloomed over about 36 hours. It was easy to remove. I used a cloth+white vinegar to wipe it down. Jamie re-tied the knot and it's happily hanging in the basement. The ambient humidity dropped considerably this week. Having a hard time keeping it above 65-70%.

Check out the before and after pics. Took about 10 minutes total. Not hard.

Cheers,
Tim

       
Click here to download:
Genoa_salumi_curing_update._Mo.zip (443 KB)

Thx,
Tim

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