Originally Posted by atomicsmoke
Does the mold come off when you rub it (dry)? If not I would rather serve it mold on.
The mold is fairly "sticky", doesn't come off completely. I agree about leaving it on, shaved thin, you don't even notice it there.
Originally Posted by DaveOmak
CDN, morning...... the mold coating is a thing of beauty..... it all looks great....
One question..... Did the (Soppressata- good flavor, but still "moist" after 30% + weight loss) have "more" liquid added to the meat mix, than the other salami's....
I'm still trying to figure out..... When adding additional moisture, should that need to be figured in the weight loss.... (if 30 grams of liquid is added, should the first 30 grams weight loss be not counted)...
Thanks Dave, new new curing room seems to be promoting good mold growth. Both the salamis had some wine added(according to the recipe) but other than that, nothing. That weight was part of the total, not sure if you would have to let that liquid weight disappear, then another 30%? But then I've never had authentic homemade salamis before, so maybe the texture is what it should be? To me it's closer to a lunch meat salami vs a dry salami(leathery) that I've gotten from the store, if that makes it any clearer. Anyways, gonna let the remainder go down to 40% weight loss and see if that is closer to what I was expecting.