Hi folks,
Sorry to start another post on mold, but I couldn't find what I was looking for by searching.
I recently hung my first coppa (using the Olympia Provisions recipe) and it has been drying for 9 days so far at about 13C and 79-80% humidity.
I did not inocculate with mold, but I have about 10kg of salami hanging in the chamber which has been.
4 days ago I noticed the appearance of spots of white mold (as I had hoped), but now some of the mold has taken on a greenish hue.
Has anyone experienced this?
Going by some of the posts I have read here I am not too worried yet, as I think it might be part of the life cycle of the Bactoferm 600 mold my salamis are cased in, or some other benign mold. I was planning on giving the Coppa another day or two to see how it develops before wiping down with vinegar solution if necessary. The mold on my salamis is a white as snow. Could the green mold be coming from the paprika, coriander or chilli in the rub, or the netting?
Thanks for your help,
tenorbrew
Coppa Mold - Does this look ok?
Re: Coppa Mold - Does this look ok?
Welcome to the Forum!
I really wouldn't be concerned about the indigenous mold.The white mold will dominate before all is done. If it bothers you wipe it off and inoculate with the mold 600
I really wouldn't be concerned about the indigenous mold.The white mold will dominate before all is done. If it bothers you wipe it off and inoculate with the mold 600
Re: Coppa Mold - Does this look ok?
Thanks, Bob K.
I'm not too worried.
Here a couple of photos from yesterday so I can record the competition.
Still no noticable effect on the surrounding salamis.
Cheers,
tenorbrew
I'm not too worried.
Here a couple of photos from yesterday so I can record the competition.
Still no noticable effect on the surrounding salamis.
Cheers,
tenorbrew