Hi there I attempted to make genoa salami with moose and pork 50/50 I followed the instructions and put in a touch more than cure #1 then asked for. The recipie I used was from the book "Home sausage makeing edition 3 and was on page 132.
I did not add the ascorbic acid however.
I stuffed the salami into muslin and set in a fridge 3 weeks ago the temp of the salami never got above 45. I would say that the fridge is fairly humid inside. Today when checking progress I notice a thin layer of what I would describe as a light grey fuzz has formed uniformly on the salami. It is about an eighth of an inch thick all around the salami. Question is this normal or is this now trash? I've seen some posts which comment like this is acceptable and part of the process. Can or should it be wiped? I thought I had read somewhere the addition of the acid was not critical?
What did I do wrong with the Genoa? Being a beginner I need some advise can someone please help.