NewER to the group, been making sausages and salamis for about 4 years now. Started stepping up my salumi game about a year ago. About a month ago I finally took the step to prosciutto, I’m starting to develop green mold spots in my chamber. Can I still save everything in my chamber? Suggestions? Not sure if I should just vinegar wipe then inoculate with mold 600 or something else. Thanks!
by GenericScum
5 Comments
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It’ll be fine you can leave it or eliminate it mold plays an integral part in salami making I don’t see specifically what or where you talking about it looks like some white mold growing on the left but your good nothing to worry about
Wipe it clean with vinegar water.
Don’t you talk about my wife
Didn‘t you add rice flour to your lard? Because it looks a bit too sticky on the prosciutto.