Mold on sausages

[mattyice250]

Hello everyone. This is my first post. I live in toronto ontario and me and my buddies made some sausages this year to hang… Our first time ever!!

It’s a little warmer than usual and we probably started a bit late in the year but what can you do. I noticed some little spots of white mold on the sausages.

humidity is about 75% and i have a de humidifier going in my cantina.

Is this a serious problem??? Is there anything i can do to fix this? please anything will help

 

[Florida Chris]

You might not get the visibility needed to answer your question properly in this sub-forum. From years of learning on here I can say that white mold isn't necessarily bad. You should be able to roll with it or you can wipe it off with some white vinegar.

Lots of variables involved with your recipe and cure process.

But the best answers will come from a charcuterie guru like indaswamp . Hopefully he sees this tag and jumps in to help you out. He knows the questions to ask and will steer you in the right direction.

Best I can confidently say is that it looks dang good and I would eat it!!

 

[indaswamp]

Hello everyone. This is my first post. I live in toronto ontario and me and my buddies made some sausages this year to hang… Our first time ever!!

It’s a little warmer than usual and we probably started a bit late in the year but what can you do. I noticed some little spots of white mold on the sausages.

humidity is about 75% and i have a de humidifier going in my cantina.

Is this a serious problem??? Is there anything i can do to fix this? please anything will help

How warm are we talking here when you say " a little warmer" ? If the avg. temp. is over 60*F, then it is too warm.

Mold should not be too big of a problem with RH% around 75%, but hydrometers can be off by + or - 3%....

How long have the sausages been hanging? Best thing to do is to wipe the surface with a 50/50 solution of vinegar and water. This will be a temporary fix. Monitor daily and wipe again when necessary. First wipe should last 7-10 days...

 

[mattyice250]

How warm are we talking here when you say " a little warmer" ? If the avg. temp. is over 60*F, then it is too warm.

Mold should not be too big of a problem with RH% around 75%, but hydrometers can be off by + or - 3%....

How long have the sausages been hanging? Best thing to do is to wipe the surface with a 50/50 solution of vinegar and water. This will be a temporary fix. Monitor daily and wipe again when necessary. First wipe should last 7-10 days...

it’s about 50 *F at its highest … usually around 42-45 *F. Been hanging for 2 weeks. The mold isn’t fuzzy at all so maybe it’s nothing to be concerned about? I’m going to continue to monitor it and give them a wipe down this week. Thanks ! i really appreciate it.

 

[indaswamp]

50*F is good. Definitely less of a chance for mold growth at those lower temps....42-45*F though. This is the range the Germans and Hungarians dry their salami...or even colder as traditionally they do not allow the addition of starter cultures and there is no appreciable pH drop nor fermentation. Some does take place though, but not enough to produce an acidic taste in the final product.

Not fuzzy mold is a good thing....though you never really know with wild molds...

 

[wade]

The white mold is fine. As has been mentioned before rub it down with a diluted white vinegar (50% with water). This will kill the existing mold and also help prevent future growth. I found that using neat vinegar imparts a flavout into the sausage that, while not unpleasant, was not what I wanted.