Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

davidcross

Guanciale; mold?

Recommended Posts

My first Guanciale is looking good. It smells clean, fresh, and is firming up nicely after about 3 weeks in the curing chamber at 65% humidity and 55F. First piece slices nicely and it seems great.

 

I've a question…

 

On the outside are some tiny white/straw-colored flecks (ignore darker flecks - this is some remaining Thyme from the cure).

 

They do not penetrate the skin and I am not sure whether it's mold or salt coming out or fat or what.

 

Thoughts? Likely safe?

 

Thank you

IMG_0556.jpg

IMG_0554.jpg

IMG_0548.jpg


Edited by Smithy Added tag (log)

Share this post


Link to post
Share on other sites

Almost certainly safe -- if you're concerned about mold growth you could always wipe it down with a vinegar solution, but I don't see anything to worry about in that photo.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By smeems
      Hi.  I'm brand new to this site.  I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool.  The main reason I joined is  I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
    • By yoboseyo
      Novice at meat-curer looking for advice. I'm making 2 pancettas this season.
       
      The first one I used the over-salting technique. What I didn't expect was that the salt would all turn into brine in a day, and I expected that I could scrape away the excess salt at the end. Instead, I left it on the brine for too long, and the result was too salty. The meat firmed up in 2 days so I should've taken it out then.
       
      For my second one, which is currently in the fridge, I used the equilibrium salting technique. I added about 100g salt for 3.5kg meat. The problem now is that it's not firming up seemingly at all! It has been 9 days in the fridge, and flipping it every day or 2. After 6 days, however, there was no pool of brine left. I put the meat in a folded over but unsealed bag. Did the brine evaporate or resoak into the meat?
       
      Any advice on how to continue would be appreciated.
    • By davidcross
      I made some Lonza and cured it for 2 weeks.
       
      In the drying chamber (70% humidity and 55F with gentle air flow) it's only been 4 days but it's already lost 30% of its pre-drying chamber weight. Normally that can take weeks.
       
      Is that normal, and is the meat ready?
       
      Thank you
    • By davidcross
      This is elk bresaola 3 weeks after hanging in the drying chamber, and losing weight as expected.
       
      The growth on the outside seems mainly green on the outside of the netting.
       
      Probably safe... or pitch it?
       
      And if safe, wash or spray with anything? Strip the netting off, or...?
       
      Thank you


    • By silverfux
      Hi! i am working at a restaurant in south africa where we are curing our own meet.
      We are having a problem with tiny little white bugs (they look almost like lice) that are inside our leg hams.
      Does anyone know what they are and how we should get rid of them.
      the picture attached is the damage they have done on one of our legs.

  • Recently Browsing   0 members

    No registered users viewing this page.

×