Is Your Dry-Cured Sausage Ruined? The Green Mould Question
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: • Don’t Throw It Away: Good Mold vs Bad Mold... If you have any questions please send an email to: [email protected] Please visit https://www.thecuresmith.com for more information. Instagram: / thecuresmithchannel Facebook: / thecuresmithchannel TikTok: https://www.tiktok.com/thecuresmith My Personal Instagram: / gilfer911
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