First time salami making. Using the Misty Gully banquet bags (they don’t shrink with the salami) and I’ve got these spots. Was told white is ok but red/Green/black is no good. As we added paprika to our mix, it may be hard to know if there’s any red mould.
by presumed_living
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I’d recommend next time you fill the bags completely. Having air pockets is what leads to rotten meat
Are the large white globules inside the bags mild or fat? I’d be quite concerned if they’re mold. I’d consider taking them out of the bags and wiping them with vinegar or something. Could get gnarly in there
A few things
1. Are you using the salami bags or the curing bags?
2. If you are using the salami bags, they are still supposed to be filled tight. The bags look like their is too much air in there. Even though the bags dont ‘shrink’, they still contract with the meat. You have too much air in there – something has gone wong.
3. The bags are designed to be hung in a normal refrigerator. Looks like you are just hanging them in a normal room.
Ive done these multiple times with these salami cadings and yours looks very different.
Sorry, I should be more clear; I am looking for advice on the mould situation, not the casings. I know they’re loose but according to the instructions on the packet, that’s how they should be. I know that’s not the norm but apparently that’s how these ones are meant to be