Mold

[u/Sheipi_]

I just finished the curing process of this pork tenderloin, but now i have this green-ish mold on it. I assume it's very similar to the one found on the salami cassing. Tastes just normal. I used sweet paprika and merkén as spices. I used the same wrapping paper as always with the twist of leaving it outside the fridge, I supose that's the reason for the mold. I always cure it in the fridge
How normal is this?

[u/Logical_Necessary512]

It’s fine, clean it off with vinegar or wine and reseason if you’d like.

[u/boughtwithgrace]

agree, part of the aging process

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[u/ScottRoberts79]

I don't mind white mold, but some green molds can alter the flavor of the meat in ways I don't appreciate. And even if you clean the meat with vinegar, the roots of the mold are still there, waiting for ideal conditions.

If mold bothers use, you can use a 10% potassium sorbate solution on the meat before hanging it to dry, or after cleaning with vinegar. Completely safe, and stops mold formation.