Charcuterie help

November 5, 2016 3:27 AM

First attempt, this is after ten days. Small spots of mould starting to appear. Ruined? What should I do? Is it salvageable?
posted by conifer to Food & Drink (7 answers total)

Response by poster: It's duck breast, forgot to mention.
posted by conifer at 3:35 AM on November 5, 2016

So knowing the little I do about charcuterie, should it not be done in very cool, very dry spaces? I'm thinking your kitchen is not the best place for this.
posted by efalk at 3:57 AM on November 5, 2016

Response by poster: It was hanging in my cool, dry storage room.
posted by conifer at 3:59 AM on November 5, 2016

Best answer: It should be fine. Hams and prosciuttos often develop mold while curing. Ruhlman mentions on his site that "All mold except for chalky white mold should be immediately removed from the meat with a brine or with vinegar. It does not mean that you should throw it away. But be if mold has been allowed to grow for a long time, it can penetrate the meat. Use your common sense."

You'll cut off the outer layer before eating anything--I think that you're fine.
posted by mishafletch at 5:35 AM on November 5, 2016

Best answer: Yeah, that's not a problem. Spray it with a 50/50 vinegar solution and wipe it off with a cloth or paper towel.
posted by backseatpilot at 5:55 AM on November 5, 2016 [1 favorite]

Response by poster: Wiped the white spots away and it's delicious. Thanks!
posted by conifer at 8:30 AM on November 5, 2016

For future reference https://www.reddit.com/r/Charcuterie/ is a pretty active sub.
posted by humboldt32 at 9:34 AM on November 5, 2016 [1 favorite]