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.
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.
