YoungTom

Thanks for replying Wade. So, I used their standard bacon cure mix (sodium nitrite) left it vac-packed for the requisite amount of time, rinsed it off after it’s cured and then, I like to leave it to dry for a while in the fridge, and sometimes, if the weather is cold, outside in a meat safe. I think it makes the meat a little dryer and firmer. After this, I either slice and pack or smoke (and agin leave for a period to let the flavour equalise). my main concern if whether the meat is spoilt with this mold or not..

Hi all. I’ve been curing and smoking for my own use for a few years, mostly bacon, with good success. I usually use curing salts from a supplier (Surfeys) as I find the natural methods of River Cottage a little salty for my taste. Recently I have been air drying my bacon outside in a converted steel cabinet with flyproof mesh panels added. But ..... for the first time since I started doing this I went to get the bacon prior to cold smoking it (it had been there about 20 days) and I noticed mold! I’ve never had this before, so would appreciate some advice. There were small white specs on the meat and in one place a small patch of something a little more furry (white in colour). I wiped it with all down with white vinegar and am smoking as I type. the other piece, kept in the fridge, was fine. So, should I be worried? any advice gratefully received.