Vinegar

[ped]

I often read threads where someone is making a salami and it gets a 'bad' mould on it which is cleared by using vinegar, please could someone advise whether the type of vinegar used is anything in particular i.e Malt, white, cider, white wine or any of the above and if it has to be diluted to what dilution?

Many thanks

[larry]

I usually use white vinegar, and I dilute it around 4 parts water to 1 part vinegar. I'm not sure it matters much what kind of vinegar you use. I prefer using a salt brine so as not to affect the flavor too much, but on stubborn mold, I use the vinegar mix. If it's really stubborn, I go stronger, even full strength for "spot" dabbing, as opposed to coating the whole sausage.