www.sausagemaking.org

Hi,
I've been trying to find an answer to this question but I had no luck.
I've learnt about mold types (good vs bad) but there is something it's been in my mind for a while...
It seems like mold is an obsession of anyone making cured salami at home (kind of like smoke ring for the ones that enjoy smoking meat)
I've seen salami completely covered in white mold but also some professional made ones that have no traces of mold whatsoever.
Is there any rule of thumb that some types of salami must be covered in mold while others don't????
Is it a geographical distinction or is there any explanation for it or just does not matter?
Thanks,
Fernando

No, but much of it is cleaned off before sale and some of what looks like mould on cheaper commercial products is actually rice flour (or similar). For home producers, cultivating good mould is a real asset in keeping bad ones at bay. HTH

Phil

Thanks Phil,
I normally get a full mold coverage on mine but I was wondering if I should back off a bit or at least on some types.

It just looks like an awful lot of sausage to clean off. So I guess I'll keep molding away then

ferincr wrote:Thanks Phil,
I normally get a full mold coverage on mine but I was wondering if I should back off a bit or at least on some types.
It just looks like an awful lot of sausage to clean off. So I guess I'll keep molding away then

Seems like the embeded video does not play (at least to me)
https://www.youtube.com/watch?v=29rD1M4YSLw

I don't care for mold and not having it requires frequent inspection and wiping the salamis down with vinegar. Early on in the drying process the conditions are good for mold growth (both wanted and unwanted). Most of the salamis I see for sale in the states do not have mold.

Could you not use potassium sorbate?

Forgot about the potassium sorbate, I guess that's a way to avoid mold.
So since you already answered the original question (about the rule of thumb for yea or nay on the mold) I guess I'm good with this now.
Thanks,
Fernando

I tried potassium sorbate once and did not find it to be any better than vinegar.

That's handy to know Paul.