mold

[joe terzo]

Got mold on my capicola bag is loose should i be worried about mold. Do i wipe mold off and re seal or let it go has about 2 weeks left of drying. Mold is white and some green. Just started.

[Jim]

Mold happens. Without seeing this, I would recommend letting it go without resealing.
The bigger question is how do you know it has 2 weeks left to go?
Is the surface of the meat dry looking? Is the meat pretty hard if you squeeze it?
Do you have it aging in a regular full size household fridge?

[joe terzo]

Was in a small fridge now moved to household fridge i know now i should have started in the household one. Coated meat with paprika never really got bag to stick to meat. Meat appears firm Started at 2.9 pounds now at 2 lbs So it lost about 35%. My other piece has a ways to go thats why i wanted to know if i should wipe spots of mold off or continue if gets worse may toss that one. Meat Is Dry looking.
could send you photo but dont have photo bucket or such. thank you for your help.

[Jim]

Moving this meat to a household fridge is a good move. Mini fridges don’t have the air exchange fan that full size household fridges do and can not exhaust the moisture being evaporated from the meat during drying. Humid conditions develop inside the mini fridge and this is the cause of mold growth.
Re-sealing the meat that has some ways to go will not hurt anything and may put our mind at ease. You will also have a chance to see what it smells like. Surface mold does not meat that the meat has spoiled and if the surface is dry, you probably can just wipe the mold off with a towel soaked in cider vinegar.

[joe terzo]

Thank you will try and let you know the end result.

[Bill]

My Capicola is showing a lot of mold. I won’t know if it is good or bad until it is complete. It’s my first and it is from a pork loin and wrapped in cheese cloth before going into some butcher netting. I have no idea what to expect, and at the rate it is going it could be hanging for a couple of months or more.

[joe terzo]

mine only has few spots not anywhere near that moldy

[Bill]

I had a lot of mold on my salami too. It was kinda was freaking me out. I was brining it, and scrubbing at it to halt the effect. Then I thought this is on the surface, and I’ve no idea what is happening beneath, or whether this is bad or otherwise.

It’s the challenge (danger is my middle name) that is part of the experience (fun).

[Bill]

I pulled 1 of 2 down of the Capicola yesterday, and the mold got to the meats surface. I wiped it down with vinegar, scrubbed it, patted it dry, and it is GOOD., 😉

[Author]

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