mold vs no mold?

Tips and tecniques on dryng drying, curing etc.

mold vs no mold?

Postby ferincr » Sun May 31, 2020 4:52 pm

Hi,
I've been trying to find an answer to this question but I had no luck.
I've learnt about mold types (good vs bad) but there is something it's been in my mind for a while...
It seems like mold is an obsession of anyone making cured salami at home (kind of like smoke ring for the ones that enjoy smoking meat)
I've seen salami completely covered in white mold but also some professional made ones that have no traces of mold whatsoever.
Is there any rule of thumb that some types of salami must be covered in mold while others don't????
Is it a geographical distinction or is there any explanation for it or just does not matter?
Thanks,
Fernando
ferincr
Registered Member
 
Posts: 9
Joined: Wed Sep 12, 2018 1:03 pm
Location: Costa Rica

Re: mold vs no mold?

Postby wheels » Sun May 31, 2020 8:25 pm

No, but much of it is cleaned off before sale and some of what looks like mould on cheaper commercial products is actually rice flour (or similar). For home producers, cultivating good mould is a real asset in keeping bad ones at bay. HTH

Phil
User avatar
wheels
Global Moderator
 
Posts: 12801
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: mold vs no mold?

Postby ferincr » Mon Jun 01, 2020 1:50 am

Thanks Phil,
I normally get a full mold coverage on mine but I was wondering if I should back off a bit or at least on some types.
phpBB [video]

It just looks like an awful lot of sausage to clean off. So I guess I'll keep molding away then
ferincr
Registered Member
 
Posts: 9
Joined: Wed Sep 12, 2018 1:03 pm
Location: Costa Rica

Re: mold vs no mold?

Postby ferincr » Mon Jun 01, 2020 4:23 am

ferincr wrote:Thanks Phil,
I normally get a full mold coverage on mine but I was wondering if I should back off a bit or at least on some types.
It just looks like an awful lot of sausage to clean off. So I guess I'll keep molding away then

Seems like the embeded video does not play (at least to me)
https://www.youtube.com/watch?v=29rD1M4YSLw
ferincr
Registered Member
 
Posts: 9
Joined: Wed Sep 12, 2018 1:03 pm
Location: Costa Rica

Re: mold vs no mold?

Postby NCPaul » Mon Jun 01, 2020 11:31 am

I don't care for mold and not having it requires frequent inspection and wiping the salamis down with vinegar. Early on in the drying process the conditions are good for mold growth (both wanted and unwanted). Most of the salamis I see for sale in the states do not have mold.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2782
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: mold vs no mold?

Postby wheels » Mon Jun 01, 2020 7:31 pm

Could you not use potassium sorbate?
User avatar
wheels
Global Moderator
 
Posts: 12801
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: mold vs no mold?

Postby ferincr » Tue Jun 02, 2020 2:14 am

Forgot about the potassium sorbate, I guess that's a way to avoid mold.
So since you already answered the original question (about the rule of thumb for yea or nay on the mold) I guess I'm good with this now.
Thanks,
Fernando
ferincr
Registered Member
 
Posts: 9
Joined: Wed Sep 12, 2018 1:03 pm
Location: Costa Rica

Re: mold vs no mold?

Postby NCPaul » Tue Jun 02, 2020 10:48 am

I tried potassium sorbate once and did not find it to be any better than vinegar.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2782
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: mold vs no mold?

Postby wheels » Wed Jun 03, 2020 1:21 pm

That's handy to know Paul.
User avatar
wheels
Global Moderator
 
Posts: 12801
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK


Return to Sausage Making Techniques

Who is online

Users browsing this forum: No registered users and 3 guests