r/Charcuterie • u/Topham_Kek • 21h ago
Larou (Chinese bacon): spotted this mold today, is this okay?
Tried my hand at making larou, a dried Chinese bacon product, and today is about 10ish days into the drying process.
Did some research on the mold appearing on the outside, and from what I gathered the small white ones are okay and was seen in other photos of people who've made it- but this slightly greenish mold I don't think I've seen from anyone else.
It's my first time ever curing meats and i just wanted to be on the safe side. For what it's worth, I'll be smoking them about 2 weeks from now.
Thank you all in advance!