Is this mold ok?
Is this mold ok?
Hi,
My recent batch of chorizo used Mold 600 solution for the first time. This seemed to be going well with a consistent covering of white mold after a few days. However a week after fermentation I noticed some gray/green dots on the chorizo - which dont look good :
Closeup :
The chamber is at 14c and 82.5% humidity. Any advice on this mold? Should I clean them with vinegar and reapply mold solution?
thanks - reddal
My recent batch of chorizo used Mold 600 solution for the first time. This seemed to be going well with a consistent covering of white mold after a few days. However a week after fermentation I noticed some gray/green dots on the chorizo - which dont look good :
Closeup :
The chamber is at 14c and 82.5% humidity. Any advice on this mold? Should I clean them with vinegar and reapply mold solution?
thanks - reddal
Really nothing to be concerned about. You could drop the temp to 12 and the humidity to 80 to slow down the mold growth.
Slime, especially black is your enemy not molds on meat.
More info here:
http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0
http://www.wedlinydomowe.pl/en/viewtopic.php?t=7880
Slime, especially black is your enemy not molds on meat.
More info here:
http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0
http://www.wedlinydomowe.pl/en/viewtopic.php?t=7880
My current theory is that I introduced the new mold into the chamber when I opened the door occasionally. The small dehumidifier in the chamber was struggling a bit to keep the humidity down - so I was opening the door for a minute or so every now and then which dropped the humidity quickly. The chamber is in a garage so not exactly a clean environment - but I didn't think allowing some air in would cause an issue? Don't some people have fans to constantly circulate air from outside in fact? Do I need to move the whole thing to a 'clean room' and put on a space suit every time I go near it ?.redzed wrote:Kind of odd that the spots appeared after the nalgiovense established itself so well. I can't really see your spots in a higher resolution, but as long as you don't get the black mould which tends to sink roots into the meat, you have nothing to worry about.
I hope you are right that this new mold won't be a problem... Making fermented sausage is hard!
thanks for your help - reddal
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All colours of moulds are fine even the black and yes they (black) have tentacles which just penetrate the surface of the meat, but if casings are used then there is no penetrationredzed wrote:but as long as you don't get the black mould which tends to sink roots into the meat, you have nothing to worry about.
Humidity needs to be dropped down to 75%
How about these spots?
These spots appeared halfway through the 48 hour fermentation period of Stanley Marianski's Soppresetta recipe. I used T-SPX even though no culture is called for in his recipe. Fermented at 68 F and 80-90% humidity. Mold 600 was applied midway and is now starting to grow. Spots are below the casing surface on the surface of the meat and feel hard to the touch. Not sure if this is mold, swollen peppercorns or worse. Casing is dry and not slimy and is now drying at 56 F and 78% humidity (76 to 80 range).
https://imageshack.com/i/pnGA6YEUj
https://imageshack.com/i/poYheJDyj
Does anybody recognize these spots?
Thanks
https://imageshack.com/i/pnGA6YEUj
https://imageshack.com/i/poYheJDyj
Does anybody recognize these spots?
Thanks
No problem! those are peppercorns or pepper/ spice pieces. Since you used a culture did you adjust the sugars?
Mold is aerobic and won't grow under the casing unless there are air pockets
https://www.meatsandsausages.com/sausag ... oppressata
Mold is aerobic and won't grow under the casing unless there are air pockets
https://www.meatsandsausages.com/sausag ... oppressata
Hey SMR, welcome to the forum! Great to have you aboard! If the spots are under the casing and you can't scrape anything off the surface then its almost certainly peppercorns and you have nothing to worry about. If you used this recipe https://www.meatsandsausages.com/sausag ... oppressata and added 10g/kg dextrose, then fermented it with TSPX, prepare to pucker your lips when you taste it for the first time.
edit: That danged Bob has faster keying fingers than me!
edit: That danged Bob has faster keying fingers than me!
Wow! Thanks for the speedy replies. The tandem peppercorn response is relieving. It did not occur to me that I would need to adjust the dextrose. In The Art of Making Fermented Sausage, the ideal is between .1 and .3 % sugar for slow fermented sausage. I didn't think this would change just because I was relying on a starter culture instead of a "chance" culture. But now that you mention it, Marianski's recipe from the green book has 10 g/1000 g or 1%..I have no idea why he would propose that since Soppresetta is a slow fermented sausage.
I think you are right, I'd better start puckering!
I think you are right, I'd better start puckering!