Dry cured hard salami - MOLD HELP

[auerjr]

I have a batch of hard salami in my PS Seasoning Reserve 50 Dry Ager. I have attached the recipe that was used (2 guys and a cooler recipe). Salami was stuffed into Waltons black pepper spice lined casings.

After I noticed that the salami was separated from the casing, the casing was removed. As you can see in the pictures, I have mold growing. Some white and some with a greenish tint. This batch was not cold smoked, and I did not apply any Mold-600. The UV light within the cabinet was on the entire time. The PH was measured with my PH meter. It was within my target range, but I did not write down what it actually was.

I just started this journey in dry cured salami. Hoping the experts on this site can help. Is this batch good yet? I am guessing but I think I have another 30 plus days to go until desired weight loss.

Should I count this attempt as a learning lesson and toss it?
Scrub with a vinegar solution?
Now that the salami is exposed to the UV light will that stop the mold growth?
I'm guessing when the casing separated, the air gap between the meat and casing is what caused/accelerated mold growth.

 

[slavikborisov]

Ill let indaswamp answer as I have the same exact thing and same recipe in my curing fridge but i cold Smoked mine,

My guess would be it’s fine just wipe it off esp if it don’t smell real bad and you won’t really know until you get it out of the casing if it’s bad or not

 

[BGKYSmoker]

White is a Nobel mold.

In many European countries (France, Italy and others) it is a normal occurence to see a salami with a white surface mold. This is how it has been made for hundreds of years, the mold is intentional and it contributes to the wonderful flavor of the sausage. It also protects the sausage from the effects of light and oxygen which helps to preserve color and slows down rancidity of fat. Mold covered salamis are not smoked as the smoke application will prevent molds from growing on the surface. Cold smoking sausages (below 25º C, 78º F after fermentation (after around 48 hours) will prevent mold from growing on its surface. Mold can be removed by wiping it off with a rag soaked in vinegar solution. The color of the mold should be white or off-white and not yellow, green, or black. As mold in time can grow to a considerable length it is brushed off before consumption.

Yeast and molds grow much slower than bacteria in fermented meats and sausages and they develop later in a ripening process. They utilize some of the lactic acid that was created during the fermentation stage thus increasing pH (lowering acidity) what as a result improves flavor in a slower fermented product. They don't seem to be affected by a pH drop in the fermentation stage and will grow in a vast range of temperatures (8º -25º C, 46º -78º F) as long as there is high humidity in a chamber. To ensure fast growth at the begining temperatures higher than 20º C (68º F) and humidity over 90% is required.

• Yeast - Debaromyces
• Mold - Penicillium

Nobel mold is fine white powdery (Penicillium) good mold.
Non desirable molds include black , green, brown, redish with fuzz. Green molds in the powdery state have been know to be safe.


Your results may vary from mine.

 

[indaswamp]

Salami is fine. I recommend dabbing the affected areas with vinegar and allowing to dry to remove the mold. Also recommend lowering the humidity 4-5% down to 80-81%.....you will get more wild mold growth with the higher humidity.

 

[indaswamp]

would also help if you could hang the salami by retrussing it with a hanging loop. The humidity is usually higher near the metal walls so that might explain the mold growth. Black pepper has anti mold properties.....

 

[auerjr]

Salami is fine. I recommend dabbing the affected areas with vinegar and allowing to dry to remove the mold. Also recommend lowering the humidity 4-5% down to 80-81%.....you will get more wild mold growth with the higher humidity.

Thank you!!, I will do as recommended.

 

[auerjr]

Salami update. I pulled it yesterday. Smell and taste are spot on.

As you can see, I have some case hardening. I cut it 3" chubs and vacuumed sealed. Hoping sometime in the refrigerator will even them out? (this was made with venison).

 

[chopsaw]

Looks good ! Nice job bud .

 

[indaswamp]

Looks good. As long as the salami is vac sealed, it should equalize moisture and case hardening will disappear....

 

[slavikborisov]

Salami update. I pulled it yesterday. Smell and taste are spot on.

As you can see, I have some case hardening. I cut it 3" chubs and vacuumed sealed. Hoping sometime in the refrigerator will even them out? (this was made with venison).

View attachment 710436View attachment 710437View attachment 710438

looks good!! that will be my next salami recipe something w venison