Search Results for 'small white spots mold'

[Chuck Thody]

I’m 6 weeks into my first attempt at making Lomo (charcuterie). It is almost ready but i just noticed some small (pea sized) white mold spots on one of the pieces. There are 3 spots on the whole piece. Is this ok? Also once the drying is done how do I remove the mold before eating/storing.

Any advice wold be greatly appreciated.

Thank you,

[Dustin]

Hi Ron and everyone!

I have successfully finish my first dry age with Umai. A 45 day dry age ribeye choice from Costco. It turned out awesome!

See screenshot below.
https://www.flickr.com/photos/145130990@N08/shares/A7xx3N

I have started my second project which is a New York Strip Primal choice from Costco. It is now 3 weeks in and I am noticing small white spots that look like mold? Can the community please look over the pics and advise if I should be worried? I have done the smell test and so far everything smells fine. I am not sure if these white spots are mold or not. The bag definitely became a bit more loose than my first project. I also compared the pics to my first project and noticed more white spots than prior.

See screenshot of white spots below.
https://www.flickr.com/photos/145130990@N08/shares/PA9DnW

Should I be worried or leave it alone for the full dry age time? I am planning to dry age 60 days with this New York Primal.

[Thea]

Welcome!

Occasionally, if the humidity in the fridge is high enough, and the nearly finished sausage has shrunken away from the UMAi Dry (a very common thing), some spots of white mold may form. Make sure they do not change in color, and simply wipe down with a bit of wine vinegar after you remove from the casing.

[Brant Kohan]

So my pepperoni and chorizo are nearing completion, and I noticed small white spots in some spots – possibly mold? Is this normal and what is my next step? Thanks in advance for your help, as this is my maiden voyage with umai dry products.

[Gwen]

I butchered a pig at the beginning of September and made lots of dry cure sausage using Umai Dry recipes and techniques. Everything went great according to instructions. I made soppressata, pepperoni, and landjaeger. 7 weeks later, the salami has only lost 24% weight and white mold spots are beginning on the pepperoni and soppressata, which use the medium-size sausage tubes. No mold on the landjaeger yet, which is in the smallest tube. Some of the white mold spots are beginning to turn blue. What do I do? I’m sick at the thought of losing our home-grown pork. It clearly needs more time, but that mold is only going to get worse.

Should I rinse with vinegar and repack in new tube? Or give up on Umai Dry, rinse with vinegar, spray with bactoferm, and hang to dry in the air like a normal cure?

[Ron Pratt]

Sorry to hear of your frustration sealing the bags and then going through so many bags. I wish you would have done what I did…I must have used my first bag 6 or 7 times to learn how my sealer was going to work with the UMAi Bag.

On the other hand you don’t even need a sealer as a perfect vacuum is not necessary! In fact what you can do is place the moist meat into the bag and then using your hands press the bag against the meat while forcing out as much air and not leaving any air pockets. Then at the open end insert a drinking straw or a piece of tubing in and then grab the bag tightly around the straw or tubing and finish sucking out as much air as you can. When done quickly remove the straw or tubing and tightly close the end using a bread twisty.

Now about your meat…occasionally people will report small white mold spots. Just as long as your refrigerator is in proper working order it should NOT be any issue! You will trim that mold away after the aging is done.

When you say a funky smell – aging meat will take on an earthy or nutty smell and that is natural. If the meat spoiled which is unlikely then rancid meat would smell horribly.

Ron

[Aiden]

Hi all,

Just noticed that my chorizo which is about 2 weeks curing the fridge has one or two small spots of white mold growing on the surface under the umai bag. Is this a normal part of the curing process or is it time I cut my losses and start over?

Please advise

Thanks

[Carley Fonville]

Hi again,

Just to write all the little problems I had, so I can get better support. :
1) the sausage umai bag was too big for my little handturning sausage machine, and so there was air in the bag.

I did manage to divide them in several sections and twisted them more to get the air out.

2) used a turned off freezer compartment and kept the temp as advised for required days and then the bags started to bloat.
3) into our fridge, which doesn’t go below 40, which I read here on the blog is to warm.
4) in any case I punctured holes with a small needle, and now understand from a comment that wasn’t a good idea.
5) now I am at day 11 and some white spots and a bit of grey…How long shall one wait. They are getting a bit firmer, but do not feel dry.
6) will make a picture and post.

I want to make a prosciutto and have a leg of lamb, but want to be sure first that this is going to work.

[Jim]

Hi Steve,

The separation is normal, it happens because the meat shrinks away from the casing. The white spots could be white mold or small fat particles. If it is white mold, it is OK to just wipe it with some cider vinegar. Please post pics once your sausage is cut.