Hi People,
Hope someone can help this is my first time at making salami. And im keen to do it well, but i think i have fallen at the mould hurdle.I used a packet mix for flavour,added 16kg beef,14kg pork 8kg cold water and 0.8 pinnaple cure. mixed and pumped into coligen skins .They have been hanging 2 weeks (i was away for the 2 weeks)and look what i found.so i have made the second most typical error read to much on the internet about mould so to wash or to throw?. now im thinking i will get both in my replyes the other thing is some look worse than othere but all made on the same days the really mouldy ones are also still soft?
thanks guys
Glenn
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