So I built a cabinet, put an arduino and some SSR's in there and it's been holding good around 64F and 75%RH. So about 10 days ago a few friends and I put the grinder and stuffer to use and made the Peperon and Tuscan Salumi recipes from Charcuterie: The Craft of Salting, Smoking, and Curing book.
After 12 hours fermenting around 85-90F I took it down to hang it, I sanitized a needle with fire and started pricking tiny holes in the casings to allow the sausage to dry.
Just a few days ago, I noticed the smallest amount of white and light blue mold growing (literally the largest was about the size of a pin head) from what seemed to be the pin pricks. I freaked out and got a knife and started hacking away at the spots with the mold. I then read that it's not really a big deal if caught and treated early enough with a salt and vinegar solution, so I just went down and wiped the sausages with a rather strong salt and vinegar solution.
Could it have been the pin pricks? Maybe the needle didn't get completely clean? Should I be freaking out about this? I tasted a bit of the peperon and it was pretty awesome already.
After 12 hours fermenting around 85-90F I took it down to hang it, I sanitized a needle with fire and started pricking tiny holes in the casings to allow the sausage to dry.
Just a few days ago, I noticed the smallest amount of white and light blue mold growing (literally the largest was about the size of a pin head) from what seemed to be the pin pricks. I freaked out and got a knife and started hacking away at the spots with the mold. I then read that it's not really a big deal if caught and treated early enough with a salt and vinegar solution, so I just went down and wiped the sausages with a rather strong salt and vinegar solution.
Could it have been the pin pricks? Maybe the needle didn't get completely clean? Should I be freaking out about this? I tasted a bit of the peperon and it was pretty awesome already.
