The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › possible white mold? › possible white mold?
Joseph CzerniawskiI too have just started this system, but have been doing salami & charcuterie in my curing chamber using the traditional methods for about 2 years. My first coppa never obtained a good seal and it started developing a white powdery mold both on the outside of the bag and on the surface of the meat. So today I removed the bag and washed the mold off with white vinigar using paper towels. I then resealed the coppa in a new bag and we’ll see what happens. I started the coppa and a prosciutini on 10/24/15. but rather than place them in the refrig, I put them into my curing chamber @ 55 degrees and humidity starting at 90% and graduated down to 75%.
I wasn’t surprised that they d veloped mold because of the high humidity in my chamber, but I wouldn’t expect to see mold in the regular refrig because the humidity should be too low for mold to grow.