Hey guys mad w a big batch of salami this week my usual method ( no added mould culture just salt and nitrate )
48 hour ferment in a cabinet @24oc 90rh
Then dropped it down slowly over next few days , my problem is the cabinet struggled with humidity to get it down low so it’s sat high ( even with me opening door few times a day to reduce )
What’s everyone’s thoughts on the mould ? I get there’s a little green which I don’t mind as that’s just a result of high humidity but one of my salami has the dreaded red mould (pic 3) which I’ve now binned but how do the others look ?
by Rick_dyson
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It’s almost impossible to tell via photos.
Obviously white mould is fine but that red needs to be binned. I’d wipe with vinegar and see how it progresses.
But only you can tell. Smell and feel is also a bug part of determining if a product is ruined.