Charcuterie

[Fletch]

I let it hang 30 days and lost 35%.  The smaller of the 2 I made was firm and probably could have gone a little longer.  The one in the picture tastes great but is a little soft.  I am continuing to let it dry a little longer.  Next go around I think I will leave it until its 40-45% weight loss.  Im relatively new to this so any input is appreciated.  The flavor is great.

[Fletch]

Question to you charcuterists… I made a couple batches of Genoa salami complete with the white mold. Now everything in my chamber eventually gets the white mold. It wiped off easily and is safe… to my knowledge but how do I get rid of it? I have wiped down with bleach and left bleach in the chamber with refer fan running. It has helped but not eliminated. Any suggestions?

[Stein]

It would be pretty hard I would think.  That commercial mold is incredibly aggressive stuff, it's designed to out compete all other bad molds.  There are a bunch of cracks and crevices in the refrigerator as well as areas behind panels you can't get to.

Here's one option you might try if there is something you don't want mold on:

https://twoguysandacooler.com/how-to-eliminate-mold-growth-from-your-charcuterie/#:~:text=The%20answer%20is%20very%20simple,mold%2C%20yeast%2C%20and%20bacterial%20growth.

[Kingofthemountain83]

Does smoke kill mold? A coffee can of wood chips on a baking sheet or something similar... A bunch of incense, half a pack of cigs, a cigar... Put a battery powered fan in and close the door...    Or unplug it open it up and get it heated up to 70* for a week...