www.sausagemaking.org

I've only tried adding a surface mold to some salami I made once by spraying it on after stuffing. The results were good however now I'm reading a recipe for chorizo that calls for soaking the casings in the mold mixture prior to stuffing. Has anyone had experience with this? My concern here is in introducing the mold to the inside of the sausage, thus potentially effecting the chemistry and taste of the finished product. Any tips would be appreciated. Thanks!

https://ourdailybrine.com/how-to-make-d ... astellano/

I soaked one time and merely sprayed another, and saw no real difference.

Thanks airbrush. Good to know.