Q&A #2 - Green & Furry Mould - Should it be binned?
Автор: The Curesmith Channel
Загружено: 2021-10-13
Просмотров: 3236
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In today’s Q&A I am going to answer a question posted on one of the Facebook forums. The question was asked by Trevor Soderberg. His question is:
“My first attempt at dry-cured sausage and I think it’s a bust. It’s been hanging for a week and a half in 14c and 73% humidity. It’s got green mould forming in areas and I’m wondering if it can be saved or should I scrap it?”
You should also watch this video on Mould: • Understanding Mould
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