Mold on air dried cured meat - Ask Extension
Hi, I'm trying to make pancetta for the first time and I've grown some interesting mold. Everything I"ve read has talked about 'white mold good, blue/...
Knowledgebase
Mold on air dried cured meat #385908
Asked February 21, 2017, 12:32 AM EST
Hi, I'm trying to make pancetta for the first time and I've grown some interesting mold. Everything I"ve read has talked about 'white mold good, blue/green mold ok, black/orange mold bad", but I haven't seen anything talk about mold that is quite as three dimensional as what I have. It looks distinctly fibrous with visible strands and sticks out about 1/4" - 1/2". I've attached some pictures. Any ideas what it might be and if the meat will be safe to eat? Its been hanging in an old fridge/drying chamber at 58 degrees and 80% humidity with a small fan circulating air for about two weeks. I'm fine pitching the meat if it doesn't look good (and am planning to if I can't find a decent answer) but I thought I would try to get a more educated opinion first. Thanks for your time!
Ladd
Benton County Oregon
Expert Response
Hello Ladd,
I am going to refer you to Nathan Parker, with the Clark Meat Center at OSU. He is expecting to hear from you and can talk to you about your process, why mold might have grown and if it is a concern.
<personal data hidden> email is probably the best way to reach him, since he teaches but you could try to call <personal data hidden>.
Good luck!
I am going to refer you to Nathan Parker, with the Clark Meat Center at OSU. He is expecting to hear from you and can talk to you about your process, why mold might have grown and if it is a concern.
<personal data hidden> email is probably the best way to reach him, since he teaches but you could try to call <personal data hidden>.
Good luck!