How to eliminate mold growth from your charcuterie

Welcome back. Today we are talking about how you can eliminate mold growth from your charcuterie by using potassium sorbate. Thanks for watching and if you have any questions be sure to let me now in the description box below.

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Eric

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[MrChit-odpo]

Just pulled 2nd batch of capicola. Its too much of a coincidence that you released this video. I have two small spots that are green. Should I go with wine vinegar, p.s? Or just cut it off?
I'm willing to contribute on patron if I can bug more. You guys' are pros..

[jeromemartucci]

Great information, thanks again for the time and effort you guys put into everything you do.

[yakovminevich]

Thank you Eric for all vote you doing. 👍👍👍

[julaoma]

Hi there, so I have green mold on must of my projects on my drying chamber (guanciale, coppa, lonza, paletilla, jamón, fuet, etc) even though I had them previously sprayed with Mold 600. It got more green then white mold...should I just go ahead and dip it in potassium sorbate & it will all be saved?, is that it? even the muscle salumi??

[markiz]

Could you describe the taste difference for the portion dipped into the potassium sorbate?

[alditommaso]

Hi.
I’m new to drying sausage, I haven’t made any yet. Still doing my research. So glad I found you guys, great videos.
What do you do with the mold when your ready to eat the sausage ?

[jason-genr]

Thats cool. I often wondered if there is even a need to keep using mold 600 in that chamber. it pretty much has a foothold there

[ssvegeta]

I am wondering… can the salomi still grow in chamber that uses sonicated light?

[YOUENJOYLIFE]

I've noticed on good white mold covered salamis there is sometimes this slight pale reddish hue, like in yours, I had this on my chorizo, it smells fine and looks good, but I just wanted to confirm that that is normal because I haven't seen people talking much about it.

[mgpallotta]

the whole batch of soppressata are vacuum packed and have formed mould
should I throw them out or do the potassium treatment ?
will they taste of mold ?

[teanoun]

Hi! Can I add this to my homemade meatball? And how to add it? After the meatballs is cooked I suppose to soak it in the solution, right or not?

[pdc]

So I can brush this onto to the outside of my collegian sheeted or beef bump coppa and lozino and just not have to worry about any bad mold ? And not bother with mold 600?

[tonyc]

Hi, Thank for the video! I just sprayed it on my salami and now all of them have a white coating film all over them. Is that normal? Should I just wipe it off or wash it? My salami were in the curing chamber for about 2 weeks and starts having some white mold so I used this Potassium sorbate to remove it. Thanks for help !!
I'm watching your always great and helpful videos, guys 👍 Thanks!

[EduardoMCouce]

Thanks for all the great informational videos! I’m curious, why not just use the potassium Sorbate for all dry aging products?
Is there a downside? Thanks again Ed

[yakovminevich]

Hi Eric. In my chamber starts to growing green mold on my salami. How I can protect my product from this problem? Thank you for your exploration.

[aaronwilliams]

Just set a a chamber and trying to figure out why one side of my salumi doesn't grow mold? I understand it doesn't effect it but my loma, coppa And bresaola all did the same thing... also noticed the side without mold is softer then the rest with mold.

[m.hommelgaard]

Reg. the mold topic: Have you experience with adding UV light in the chamber or active coal on the air intakes?
Will this prevent exterior mold or also affect the internal beneficial bacteria growth?
Thanks for a great channel - Started making charcuterie 1 year ago and just found this now...

[Imijsounds]

Thanks for a great channel and a topic that is driving me nuts at the moment. I've been doing alot of whole muscle stuff and it looks like I'm getting stuff growing around the twine I'm using. Any thoughts on either dipping twine in this solution or actually spraying the whole chunk down lightly before throwing it in my chamber?

[DLca]

I hada de mold on me salami, now de wife hasa de yeast on hera drying chamber. Willa de potassiuma sorbatea helpa wit disa problema ?

[ftmhlcv]

Great channel dude. İ really like how you talk about all the details of making dry sausages. İ am noob and trying to get some peperonis and chorizos going... Are there any particular books you would recommend on this topic?