New to Reddit so please let me know if there’s a more appropriate thread..
Made salami with the family for first time 2 weeks ago, Dad is hanging them under the house with door open and fan on occasionally for air flow (perhaps not enough).
Just wanting some clarification on the mould growing please.
From what I’ve read the green/blue mould needs to be wiped off with vinegar and move to a lower humidity/higher ventilation area.
Wanting to know..
a) that these can be salvaged, and
b) what types of moulds they are?
by Puzzleheaded-Ship979