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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Homemade Smallgoods - Sausages - Salami - Bacon - Cured Meats - Cheeses › General Smallgoods Chat & DIY › Not So Good Moulds

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Not So Good Moulds (Read 88 times)

May 24^th, 2026 at 1:00pm

Derek Offline
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Well . . . . . . this is something I kind of expected at sometime but hoped it would never happen.

Been two days since I looked in the curing chamber what I found this morning blew me away.

The wrong kinds of molds growing. Big white spots on the Chorizo and a white going green on the Lonzino.

I know it is not unusual and can come at anytime but was surprised at how quick it had grown.

Had a chat to Rory and fortunately it is an easy thing to rectify.

50/50 of water and vinegar and the moulds just wipe away which I have now done. Mold also thrives in high moisture so have turned the humidifier/dehumidifier off for a while.

Currently rehydrating some Mold 600 and will coat them in it later.

A minor setback and hopefully a good resolution.

IMG_6003.jpeg (222 KB | 11 )

IMG_6004.jpeg (213 KB | 10 )

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Reply #1 - May 24^th, 2026 at 2:55pm

Bear Offline
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At lest you caught it mate, could have been away for a few days. Cheers

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Reply #2 - May 24^th, 2026 at 4:52pm

Derek Offline
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The Mold 600 was left to bloom for several hours and I have now misted the chorizo and lonzino so hopefully will now settle down.

I was reading where it is also an idea to inoculate the fridge so also misted all the walls.

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