I started out with a nice fine white mold, harvested from a first class salami. Everything looked great. I had to leave town for a few days, and when I returned, I found my salami, guanciale and pepperoni covered with the fuzzy white and green mold. I can wash it off with vinegar and water, but I'm wondering if I've just lost it all. I think the Guanciale is lost, as when I started to wash it off, it was soft and slimy. Do you think that I can salvage the rest, or should I dump it and start from scratch? I know that my problem is too high humidity, and I'm correcting that. I'd rather lose $60 of meat and effort than to take a chance on getting sick. any input?
post #1 of 6
10/2/14 at 1:18pm