I'm making pancetta following the recipe in Rulhman / Polcyn's "Charcuterie". I have done the curing (for 9 days, not 7) and am now hanging the pancetta in my cool damp cellar. I checked it last night after six days (it says to hang it for two weeks) and I am seeing what I imagine to be the white mold that I associate with air-dried salami. It looks and smells wonderful.
I assume this is perfectly normal for hanging moist meat in a humid environment. I'm just wondering if I should continue to hang it for the full two weeks. And then, when I finish - I imagine I would just trim away the moldy bits? "Scrub" them off? I am testing my mettle on this - if it were to be completely covered with mold in two weeks, I am not sure I would be all that happy.
Does anybody have any thoughts / pointers on this? Thanks.