www.sausagemaking.org

Hello,

We're now at Day 9. Would be most grateful if those that know could look at my mould and tell me if all is OK or if I should wipe down with vinegar.

Many thanks

Looks fuzzy to me, what humidity are you running? Personally I'd wash them.

I'd wash them down as well. Unless you spray or dip them in a known mold culture, it's not likely that the mold that shows up will be a good one.

OK - job for this evening/tomorrow morning - thanks
Humidity is about 83%, 11C

I too would wipe them. Then I'd probably take a trip to aldi/lidl and buy a commercial salami with mould. Scrape some mould off, or put a chunk of the skin in a bowl, add some pure water (distilled/pure/bottled), leave it at room temperature and 12 hours or so later paint it on to my sausages.

Hopefully, that way you'll encourage good moulds.

What temp/R.H. is your chamber running at? I'm guessing that the amount of salami you've got in it must create one heck of a lot of humidity just by itself.

Phil

wheels wrote:? I'm guessing that the amount of salami you've got in it must create one heck of a lot of humidity just by itself.

Phil

that's what I was thinking also Phil. You need to increase the air flow, Just open the door a bunch of times during .the day)

Humidity is a big issue, especially as the fridge has stopped working so there is much opening of doors.
Wiped everything down at day 10 and dipped all chouricos in vinegar.
Humidity drops to about 67% after leaving door open for an hour then increases to 92% by the time I get home from work. Casings now looking dryish after Day 12 so hoping mould won't return.