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000-f on
No
burst-and-decay on
Looks a bit suspect.
smokedcatfish on
Unless it stinks, it’s probably fine. Looks like most of the mold is on the skin which is impenetrable. Scrape off as much as you can and wipe it down with vinegar.
unusually_awkward on
It’s still mostly fine. White mold turns blue-green when spore forming. Likely caused by excess humidity, especially if it’s forming over the skin. It’s fine to wipe off and cut away affected areas.
ogrenier76 on
definitly yes ..
just cut away the moist part !
n1cos_ on
Thanks everyone for the reassurances.
UpbeatAssumption5817 on
What kind of rotting fish is that?
Jonny2pints87 on
You know the answer
stoned_ileso on
Yes.
agtchelix on
It’s good for the mold. Probably not for you though 😬
-OmegaPrime- on
Should be fine. Lightly cut off or shave the mold off and use some vinegar to wipe down. These Hams get mold on them. Its all part of the process sometimes.
Effective-Sea4915 on
Yes. Mold is a necessary component of the aging process in that it inhibits spoilage & is a common sight on aged & cured meats such as yours. Simply trim it away when you cut the meat 👍🏻
13 Comments
Hi /u/n1cos_ if you are posting an image don’t forget to include a description in the comments or your post may be removed.
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No
Looks a bit suspect.
Unless it stinks, it’s probably fine. Looks like most of the mold is on the skin which is impenetrable. Scrape off as much as you can and wipe it down with vinegar.
It’s still mostly fine. White mold turns blue-green when spore forming. Likely caused by excess humidity, especially if it’s forming over the skin. It’s fine to wipe off and cut away affected areas.
definitly yes ..
just cut away the moist part !
Thanks everyone for the reassurances.
What kind of rotting fish is that?
You know the answer
Yes.
It’s good for the mold. Probably not for you though 😬
Should be fine. Lightly cut off or shave the mold off and use some vinegar to wipe down. These Hams get mold on them. Its all part of the process sometimes.
Yes. Mold is a necessary component of the aging process in that it inhibits spoilage & is a common sight on aged & cured meats such as yours. Simply trim it away when you cut the meat 👍🏻