www.sausagemaking.org

I put a cured 1500gm lomo in my converted fridge on 4/9/22. Running at 13c and 81 ish RH. Inoculated it with a commercial mould as per Grissell. A nice white mould has been forming.
However today I saw a few light greeny/grey patches, slightly furry. I have brush the complete Lomo with red wine vinegar and stuck it back in the drying chamber.
Btw it's lost around 100 gms in that time
Any comments on this would be useful
Thanks in anticipation
Dave

Ps I'ts wrapped in a collagen sheet and net

That's a long time to have only lost 100 g. Next time I would look for plated natural casing to wrap the lomo or even a beef bung instead.

It may be also that I left the skin on
Dave

In order to eat this uncooked what would be the ideal weight loss to be considered safe?

It's now running at 30% loss.
Time to open it?
Or leave it to go to 35%

Many thanks
Dave

I go for a minimum of 35%. HTH

Thanks for this Wheels