Hi. Relatively new to this but I am in a commercial setting (head chef in a restaurant) so looking for a bit of advice. How does my mould look on this Bresaola and Coppa.
2.5% salt EQ cure, 0.5% black pepper.
I'm happy with the white specs forming but am unsure with the grey clusters. Orange and brown colours are from the seasoning (coffee and paprika here for the Bresaola).
For this batch no nitrates used however I have started using them for my more recent batches.
Should be approx 1 months left in the chamber. Should I leave it? Should I give it a good wiping down with white vinegar?
All pieces smell great and feel as though they are drying nicely. I have had some great successes with guanciale so far and have just started a large batch of duck breast prosciutto.
Thanks reddit! Long time lurker. First time poster.
by Due-Butterscotch-292