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i have two coppa's and 2 bresaolas in my curing chamber. They are wrapped in collagen casing and netted.
I mixed up mould 600 and dipped the meat into it getting it well covered in the mould solution. I hung the meat in my chamber and I tipped excess mould solution into a spray bottle sprayed the meat again and everywhere inside chamber.
It has been 4 days and no sign of mould anywhere is this normal?

Welcome to the forum. What is the temperature and humidity in your chamber?

NcPaul's asked what I would have done but I thought I'd just pop up and say welcome.

Phil

Temp is 12c humidity 80%. Thanks for the welcome

Those are good conditions, I wouldn't worry about the mold. My inclination would be to raise the humidity by about 5 % and hold it for 3-4 weeks before dropping it down to it's present level.

ok awesome thanks..

Mould is filling in now day 8.