Was gifted some lukanka. A white mold appeared. The meat smells sweet.
by aaactuary
10 Comments
Asherdan
If it’s surface only and can be wiped off or removes fully with the peal/casing then it is probably safe to eat.
Damonlord54
No not safe mold has much deeper roots than people tend to believe and the sweet smell means the meat has started to spoil.
Smoovesaline
Is it Penicillium?
duncs-a-roo
White mold fine – it’s like brie
Light blue – probs ok, like Stilton
Green – getting a bit dicey
Black – avoid
You can slow the growth by spraying with vinegar or lemon juice mixed with a little olive oil.
aaactuary
It was double wrapped
ooOmegAaa
lol i eat raw meat and some white mold forms on the dry spots often. its the stuff that forms when you let it fester in moisture that you are worried about.
-random-name-
It’s not necessarily the mold that will make you sick. Where there’s mold, there’s usually bacteria. Same conditions are ideal for both.
TheDabberwocky
Yes it’s fine in the centre just cut the crust off
collector-x
Since this was cured meat, it’s probably the same white mold you see on salami. This happens to beef jerky & beef sticks all the time. It’s a penicillin type mold, and It’s actually acting as a protective barrier similar to the mold on brie cheese.
A google search turned up this:
White mold on Lukanka sausage is generally a positive sign, indicating a successful drying and maturing process. It’s a natural part of the curing process and is often a specific characteristic of “Lukanka Panagyurska” sausage. This white mold is typically edible and can even be a part of the flavor profile.
Elaboration: Normal and Beneficial: The white mold that appears on Lukanka is a type of Penicillium mold, which is considered safe and beneficial for cured meats.
Indicator of Maturation: The presence of white mold on the surface of the sausage is a sign that it has been properly matured and dried.
Safe to Eat: While some people prefer to remove the mold before eating, it is safe to consume.
Part of the Flavor Profile: Some people even appreciate the unique flavor and “flora” that the mold contributes to the sausage.
10 Comments
If it’s surface only and can be wiped off or removes fully with the peal/casing then it is probably safe to eat.
No not safe mold has much deeper roots than people tend to believe and the sweet smell means
the meat has started to spoil.
Is it Penicillium?
White mold fine – it’s like brie
Light blue – probs ok, like Stilton
Green – getting a bit dicey
Black – avoid
You can slow the growth by spraying with vinegar or lemon juice mixed with a little olive oil.
It was double wrapped
lol i eat raw meat and some white mold forms on the dry spots often. its the stuff that forms when you let it fester in moisture that you are worried about.
It’s not necessarily the mold that will make you sick. Where there’s mold, there’s usually bacteria. Same conditions are ideal for both.
Yes it’s fine in the centre just cut the crust off
Since this was cured meat, it’s probably the same white mold you see on salami. This happens to beef jerky & beef sticks all the time. It’s a penicillin type mold, and It’s actually acting as a protective barrier similar to the mold on brie cheese.
A google search turned up this:
White mold on Lukanka sausage is generally a positive sign, indicating a successful drying and maturing process. It’s a natural part of the curing process and is often a specific characteristic of “Lukanka Panagyurska” sausage. This white mold is typically edible and can even be a part of the flavor profile.
Elaboration:
Normal and Beneficial:
The white mold that appears on Lukanka is a type of Penicillium mold, which is considered safe and beneficial for cured meats.
Indicator of Maturation:
The presence of white mold on the surface of the sausage is a sign that it has been properly matured and dried.
Safe to Eat:
While some people prefer to remove the mold before eating, it is safe to consume.
Part of the Flavor Profile:
Some people even appreciate the unique flavor and “flora” that the mold contributes to the sausage.
You gonna get cordyceps