The bresaola has gone bad.
And this isn’t a case of it-might-be-bad-but-I’m-not-sure, oh no, it’s a finalist in the FDA’s yearly competition for “foods that will kill you”. Here’s a final pic of the bresaola minutes before it was hermetically sealed and sent to the outside garbage.
Now the gritty looky white specks all over the bresaola is supposed to be a good thing. The white mold is “good mold”, similar to what you see covering a whole salami in the store. It acts as a protective barrier to keep away the bad mold and in the process add a little flavor to things. At least I think that’s good mold. It might also be salt, which means that the bresaola was drying too quickly and thus was stored at an improper temperature/humidity. I’m certainly not doing a taste test to figure it out, so if someone has in-depth experience with this, I’d appreciate the feedback…
Regardless, it’s the fuzzy green stuff that is REALLY BAD and when you see that, it’s over. We’ll chalk this one up to a lesson learned and try again in a few months when the weather is cooler and I can set up a more controlled environment to monitor things. In the meantime, I’ll just stick to the fresh and smoked sausages.
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francis |
the green stuff won’t kill you and can be wiped off with vinegar or lemon juice during the drying process.
green mold is eaten in cheeses every day with no ill effects
I cure meats and cheeses in the same room and there is often a variety of mold colors on the outside of either
but cleaning the outer surface of anything you eat is a smart precautionary move, as airborne bacteria of many varieties can cause problems