• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Good mold or bad mold

indaswamp

Smoking Guru
OTBS Member
7,022
3,494
Joined Apr 27, 2017
First question-did you inoculate this salami with mold 600? Have you used mold 600 on previous salamis in this chamber?
 

stackhsc

Fire Starter
47
16
Joined May 14, 2015
First question-did you inoculate this salami with mold 600? Have you used mold 600 on previous salamis in this chamber?
No I did not. It’s from a local meat shop and figure if it was good mold I would let it continue to grow in the meat chamber. Currently it’s in a paper bag in the fridge and no where near the chamber.
 

indaswamp

Smoking Guru
OTBS Member
7,022
3,494
Joined Apr 27, 2017
So you bought it like that? What is it? Fresh meat or a cured product?
 

SWFLsmkr1

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
10,671
4,333
Joined Dec 25, 2010
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.
 

stackhsc

Fire Starter
47
16
Joined May 14, 2015
So you bought it like that? What is it? Fresh meat or a cured product?
No. I bought it fresh from the store and I noticed this on it after about a week in the fridge. Figured if it was the correct stuff I’d use it
 

stackhsc

Fire Starter
47
16
Joined May 14, 2015
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.
ExActly. Good info. But is the stuff I have growing ok to propagate
 

Smoking Allowed

Smoke Blower
83
73
Joined Feb 13, 2021
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.
My dad would always say that any day you learn something is a good day. Today is a good day...
 

stackhsc

Fire Starter
47
16
Joined May 14, 2015
Likely what I’ll do. Just don’t have easy quick access and am learning as I go. I would have purchased it long ago if I had thought I needed or wanted it. Just realized it would be good and the next day saw that stuff and thought it might work. I’m sure waiting for some to ship won’t matter time wise at this point
 

indaswamp

Smoking Guru
OTBS Member
7,022
3,494
Joined Apr 27, 2017
If you have a place where you can buy salami that has been made in house, you can use the mold covered casing from it soaked in distilled water for minimum of 5 hours as an inoculant for your salami and salumi.
 

stackhsc

Fire Starter
47
16
Joined May 14, 2015
If you have a place where you can buy salami that has been made in house, you can use the mold covered casing from it soaked in distilled water for minimum of 5 hours as an inoculant for your salami and salumi.
Thanks. I actually started looking today for just that but again, smallish town. Not many independent places with stuff like that. I checked a grocery store today and they didn’t seem to have anything but I’ll keep looking.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.