Mold inside salami

Tips and tecniques on dryng drying, curing etc.

Mold inside salami

Postby Philip May » Sun Apr 29, 2018 1:26 pm

I recently made first batch of salami. I took them off their hangers a couple of weeks ago when they seemed ready and are now storing them in the fridge and aiming to eat them over the next week or two. The first couple we ate were fine, although the fatter ones were a bit moist in their centers. Mold never developed on the outside of the salamis but over the last week or so we've had mold inside the salamis - mostly greenish/white perhaps tending to grow around fat. Has anyone experienced this? I am wondering if it has formed since cutting into the salami and basically run through the most center see Image. One thing we did do was put whole fennel seeds in half of the batch, could they go moldy? I'm also wondering if it has formed since cutting into the salami, but it's only been a couple of days in the fridge so seems quite a short time for it to develop. I'm planning on another batch later in the year when the weather cools so any advice would be appreciated.
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Re: Mold inside salami

Postby NCPaul » Sun Apr 29, 2018 7:56 pm

Welcome to the forum. :D You'll have to tell us more about your recipe and process for us to offer much help. The meat appears to have oxidized or cured unevenly. There shouldn't be enough oxygen to support mold growth. Which culture did you use?
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Re: Mold inside salami

Postby ComradeQ » Mon Apr 30, 2018 5:17 am

Agree with NCPaul, colour is all wrong on that, like is was not cured. Did you use curing salts and cultures? What was your total salt %?
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