Salumi mold?

This is a top round roast. Generally, a somewhat bland, lean, boring piece of beef. I thought it would be a good candidate for bresaola. Bresaola is a delicious salumi. No, I’m not spelling it wrong. It’s not salami. Salami is to hamburger what salumi is to a roast. Whole muscle, cured, spiced, and dried. In the process, I picked up the wrong bacteria and the whole project went south.

Let’s look at what went wrong:

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Here it is, cured and trussed. It had been salted in the cold store for about 2 weeks and then soaked in some red wine to remove the excess herbs and salt.

white wine rinse

Here’s the pork entrée, getting a quick rinse in some white wine.  The wine gives the meat a nice flavor and really helps to bring the salt levels down.  I think the alcohol kills a good bit of bacteria, fortifying the meat to go into the curing chamber.

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Conditions are perfect.  65 degrees F.  75% humidity.  These will slowly dry in the curing chamber.  Cuts this size should take 7-10 weeks to lose 30% of their initial weight to water loss.  After a couple of days, I mixed up a solution of Bactoferm™ FRM52 and gave the meat a good spritz.

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Here they are three days after culturing.

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Failure!!  These both need to go in the bin!  You can see the overgrowth of blue mold, speckled with brown and black.  This is dangerously contaminated!

Once I evacuate the meat from the curing chamber, I will use a 20% solution of Clorox Bleach to swab the curing box down and then expose the whole thing to direct sunlight for a week to decontaminate and aerate.

Yes, this was an expensive failure (cost of the meat).  But, overall, I think we learned a lot and this will never happen again.

The solution is in the comments below.

 

9 Comments

  1. nate

    Hey man, blue mold is bad, white mold is good, as soon as you see any blue mold wipe it off with a whate vinegar solution and let the white mold dominate!

    Reply
  2. Lorenzo Petrò

    the singular form of salumi is salume in italian. so your sentence should be: “bresaola is a delicious salumE”.

    love your blog btw.

    Reply

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