These Salami Calabrese are 11 days into drying (84% RH, 55f) and penicillium nalgiovense has firmly established itself. A few spots are a less densely covered, but no signs of any other mold. I plan to drop RH to 80% at the two weeks mark, and then 77% at three weeks. I’ve seen posts about folks wiping off Penicillium nalgiovense after a while to avoid off tastes. At what point do you worry about off tastes developing? Do you not worry about it and only wipe down once the salami are finished and you are storing them?
by Salmon_Berries
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Yes. I always do. I rarely get that heavy of mold myself. Cleaning most of it midway can help eliminate the mold taste. The bad mold rarely appears once it is semi dry. I don’t care for the flavor too much myself. Some do like it. When it’s done drying, scrape it, then clean it off with vinegar/ water and a soft brush. Rinse it and hang back up till it’s dry. I usually hang it overnight or 24 hours. Then I vacuum seal it in bags. If you have mold on the surface and you vacuum seal, it will get slimy.
This mold is beneficial and fully edible. It actually emits a slightly alkaline compound to help balance acidity in the salami. I would recommend leaving it on throughout aging. If you don’t want it at the time of eating, a damp cloth should be able to remove it.
I don’t like the taste. I get it all off as best I can then leave it in a container in the fridge for a week and the weird taste goes away.
Nope shave it off here’s your sign
I love me some mold all the time. The wrapping, not always. I usually eat the mold when it grows after I remove the cellulose wrap I put for drying/aging.
And it grows when I vac seal my charcuterie for humidity eq for a month
Keep it on during curing process for protection. Peel off when done. You can also use vinegar to wipe off what’s left behind. I then vacuum seal and refrigerate to allow equalization.