Hi all,
I made some salami 2 weeks ago and have been hanging them in a converted fridge that I think has enough air flow. The humidity is around 80% and the temp ranges from 5C to 10C. I'm still new to all this, but I did notice that white mould appeared much faster than my previous (first) batch. I thought that maybe there were still some spores from the previous batch lingering in the fridge.
Anyway, the nice white mould pretty quickly turned a dark, khaki green with patches of a very fluffy grey mould. Here are some pics.
https://www.dropbox.com/s/rhwatx2bh9nxc ... 3.jpg?dl=0
https://www.dropbox.com/s/zyou7rbye2gt6 ... 2.jpg?dl=0
Are they fine? Are they ruined? Should I remove the netting and wipe them down with a vinegar solution?
Any help would be appreciated.
Thanks
Bill