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Old 11-22-2012, 06:24 AM
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philintheblank philintheblank is offline
 
Join Date: Sep 2010
Location: Edmonton
Posts: 704
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If you ever make charcuterie (dry cured meats) one method of keeping bad mold off the surface is to actually spray it with a bacteria culture (white powdery mold) that covers it and prevents the green and black molds from growing. before you eat you just wipe with vinegar or peel off the casing depending on what kind/style is being cured.

2 weeks of hanging should make some tasty meat.
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