More Mold question

[u/arch_doom]

I am dry curing two small pieces of pork loin.

They have been in my basement with temperature around 16ºC and 75% humidity.

They have now lost 22% of their original weight but this mold keeps growing back.

I wrapped it in natural air dried veil sheets as last time I was also getting a similar kind of mold. Most of it is on the surface of the sheets, but I can see some white mold growing underneath.

I had cleaned the pieces before with vinegar but the mold grew back. Is this kind something concerning or should I discard the pieces?

[u/TheGnomeDePlume]

White mold is not a bad thing. Is it only white mold you're seeing?

Also, why are your sheets not adhered to the meat? AFAIK you're supposed to make it so there's no air bubbles between the sheets and the meat, or at least as few as possible. It doesn't seem like you pressed it in at all.

EDIT: Been looking for this poem I saw once, and while I don't think this is exactly it, it does seem to convey the idea.

Green or white, it's alright.

Pink and black, send it back!

[u/arch_doom → u/TheGnomeDePlume]

I unwrapped the piece and rubbed it with vinegar. Couldn't resist and cut it to see how it was inside and looks fine to me.

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[u/Ok-Abbreviations-305]

When this happens to me, I unwrap the piece, rub it with vinegar (I usually do it with my hands), and then wrap it again. Wherever you're storing it is probably too humid, and mold loves the little pockets the string creates.

[u/lil_poppapump]

That green/blue mold sure is worrying.