Air pockets and mold.

[Rick]

quote Waynebox” post=5656:

As a newbie I’m sure I missed some things, specifically air pockets…I didn’t spend the time learning how the UMAi and my food vac acted together. So anyway, I’m about 3 weeks in on some sopressata and have some separation on the ends, where I suspect air pockets, and one complete failure and separation all the way up.

The meat is firm with no smell, but there are a couple of mold spots, greenish.

Weight is 14 1/8 oz and I started with 16oz chubs.

Should I be suspect of the greenish mold, and discard the whole chub? Cut it off? or could I remove the casing and use a vinegar wash, string wrap and rehang the whole thing?

Thanks in advance.

Sorry to hear of the air pockets and mold.

Some green molds are not bad. I tend to stay with the white molds. You can use a vinegar wipe and reseal.

TIP: When you make some new chubs. Seal the end of your UMAi bag straight then seal at an angle on each corner of the bottom. Before stuffing the bag crank the meat right to the end of the tube, slide the UMAi bag on and press the sealed end right into the meat and push into the tube. This will eliminate air pockets in the corners of the bag. If you look at my Salumi prepping post i show how i sealed the ends.

Hope this helps some.

Enjoy.