Cant seem to see anything anywhere about the brown specks on the fat? Can anyone help me? Also the blue mould comes back after wiping with wine and vinegar, any advice?
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Mrdomo on
How long has it been hanging for? I dont think its ruined, the brown is the only thing Im concerned about, but you can wipe down everyday if you so choose.
GruntCandy86 on
Looks good, chef.
GodIsAPizza on
That green brown color looks like rotting meat, but it’s such a terrible photo it’s hard to decipher
SnoDragon on
What is it? What was your process so far?
What conditions are you subjecting the product to? Is this in a controlled environment or a cellar without controls? Sometimes dropping the temp a couple of degrees can help to curb quick mould growth.
smokedcatfish on
If that’s belly, the spots are likely melanosis uberis which is harmless. That green and blue mold is not good though.
Conscious-Grade-2382 on
Hard to tell but I can feel my stomach saying no to this lol
7 Comments
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How long has it been hanging for? I dont think its ruined, the brown is the only thing Im concerned about, but you can wipe down everyday if you so choose.
Looks good, chef.
That green brown color looks like rotting meat, but it’s such a terrible photo it’s hard to decipher
What is it? What was your process so far?
What conditions are you subjecting the product to? Is this in a controlled environment or a cellar without controls? Sometimes dropping the temp a couple of degrees can help to curb quick mould growth.
If that’s belly, the spots are likely melanosis uberis which is harmless. That green and blue mold is not good though.
Hard to tell but I can feel my stomach saying no to this lol