Jul 18, 2025 · What Is Beneficial Mold in Dry Curing? The white, powdery mold that shows up during dry curing—especially on salami or whole muscle meats—is usually a strain of Penicillium. The most …

Pellicle (cooking) A pellicle is a skin or coating of proteins or cellulose on the surface of meat (e.g. smoked salmon) or fermented beverages (e.g. Kombucha). Pellicles of protein that form prior to …

October 17, 2021 During the dry aging process, a crust or bark will form on the outside of the cut of beef. The formal name for this is the pellicle. For most people, the question becomes: what do I do with it? …

Feb 19, 2024 · In all these dishes, the connective tissues transform, adding moisture and richness that helps compensate for the leanness of the wild game meat. I also keep silverskin on anything that’s …

No matter where or how you dry age, the process will involve the loss of moisture from within the meat. The total amount of moisture loss will play a huge role in flavor development of the end product. But …

Genus Penicillium ‍ Dry Aging with Mold Development The Role of Mold When mold is allowed to develop on the surface of dry-aged beef, it forms a protective crust. The mold acts like a desiccant, …

Feb 4, 2024 · Dry aging does not make the meat inherently unsafe to eat, as the process involves controlled temperature and humidity conditions that inhibit bacterial growth. However, if the meat is …

Nov 10, 2025 · What Is a Pellicle for Smoked Meat? A pellicle is a thin, tacky film that forms naturally on the surface of meat once it’s been dried after curing or brining. You might not see it clearly, but you’ll …

Jan 21, 2024 · Yes, dry-aged meat can develop mold on its outer layer during the aging process. However, this mold is carefully monitored and controlled by the dry-aging process, which involves …

Making jerky safely requires either the use of curing salts (containing nitrite) or enough heat in an oven or dehydrator so that the heat will kill organisms before they multiply.