Genoa Salami Question

[formerlyfatguy]

I made some Genoa Salami using Len Poli's recipe.
It's been hanging in the cellar and is "supposed" to be done on the 15th of this month.
There is no offensive odor coming form it and the casing has not hardened, which I think is a good sign.
But, I thought It would be getting some fine white mold on the outside casing and this is not the case.
Am I wrong in this assumption?
Thanks

 

[pantherfan83]

You won't necessarily get white mold. The mold would have to be present in your dry-curing environment. You can purchase mold culture that you mix with water and spray on the outside of your sausage if it's important for you to have the white mold.