Little white spots on coppa looks like mold?

Sometimes mold can appear on the drying coppa where the bag is not in contact with the meat, it is not a huge problem and is natural. When coppa is done drying one can just wipe it off with some wine vinegar soaked towel.

Jim, I have a similar problem with mold spots. I made 23 Coppa that we’re cured, seasoned, placed in UMAi Bags and hung in my refrigerator on February 9/2018. I moved them into a temperature controlled refrigerator that I am attempting to make a Curing Chamber On February 15/2018. Since then I have tried to keep the temperature about 50 degrees (75% RH). Today I noticed some mold on some of the Coppa. I’m really concerned so I dropped the temperature to 34 degrees. I would like to send you some pictures so you can see what I’m dealing with. As expected, I really don’t want to loose any, please advise ASAP. thanks.

Jim, after a closer look is seems like there is a slight green color in some of the spots. I understand that I could just use the UMAi Bags and hang in the refrigerator until The desired weight is reached. I thought a Curing Chamber would be a good thing in conjunction with the UMAi Bags. I loved the results that were achieved last year and I would like to get this figured out and hopefully corrected. If some spots are green, what then. I can send some pictures.

Jim, thanks can you advise on how I can upload 3 pictures?

I just wanted to follow up on the results of my efforts from last year for all those who read this string of posts searching for information. After I opened 15 Coppa that had mold, brushed off the mold and used fresh bags and sealed them everything turned out Great! The mistake was to put the Coppa with the UMAi bags into my curing chamber which was set at 55 degrees. Just follow the instructions and cure the meat in a common refrigerator and all will be fine.

BagLady,
Your welcome. I felt is was important for me to inform the people that read the thread and people that may read the thread in the future of this information. I’ve successfully been curing several different kinds of meat for many years but without the UMAi Dry bags however I’m sold on the products, The bottom line is that the UMAi Dry bags and the recipes provided are absolutely great. Thanks.

UMAi Dry® is designed to be used with a modern frost free refrigerator in regular use located within a consistently room temperature environment. Neither the curing chamber or the beer fridge is a suitable environment for the process we recommend.
You might want to check out the UMAi Dry® expert users on the Facebook group UMAi® Salami, Charcuterie and Dry Aged Steak.