New at this, third time making pancetta and rolled it this time. Everything looks great and it’s drying nicely. I’m on week two in the curing chamber. Temp set at 55 F and RH between 65-70%. There are a few very tiny spots of this white fuzzy mold on the outside end which you can see in the first and second picture. Is this beneficial? Should I do anything with it like wipe it down with vinegar? I did ground black pepper on the inside of the roll and ends to deter bad molds as I’ve seen folks do.
by Nosy_Bitch91