mould on sausage

Air dried cured Meat Techniques

mould on sausage

Postby Drentse Koster » Thu Nov 29, 2018 11:30 am

My chorizos have been drying now for 4 days.

They now develop some smaller flecks of a white mould. Upon close inspection, the mould consists of tiny white hairs.

I inoculated the sausages with mold harvested from a commercial salami, but I am not sure whether this is the same mould. I can't find these tiny hairs on the salami I harvested from (but this salami is completely white, so maybe it's just hard to see. )

On the internet, I read about ``powdery'' white mould, which is typically regarded as good. What about the white mould with the tiny hairs?
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Re: mould on sausage

Postby Drentse Koster » Thu Nov 29, 2018 11:51 am

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Re: mould on sausage

Postby wheels » Thu Nov 29, 2018 4:45 pm

Often mould starts a bit hairy before becoming powdery, so I wouldn't worry for the time being.

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