www.sausagemaking.org

Hi everybody,
I started breeding Kune Kune pigs here in the UK two years ago, I sell them as pets and the surplus goes in the freezer for personal consumption; Last year the family got fed up with eating too much pork so I had to up my creativity.
I have made sausages, scotch eggs and sausage rolls. I am now venturing the world of chorizo making and hopefully salamis and curing/smoking later on.

My question is about my first batch of chorizos.

I'm tempted to wipe this batch with vinager, what do you think? Is this good mould or not? How will I know if it is safe to eat or not later on without poisoning the family dog?
(First time uploading a picture so hopefully you can see it)

No black mould, temp 17 C, Humidity 75%

I used Curing Salts, Chorizo Seasoning, Bessastart Culture Kit and Natural British Hog Casings

https://www.imageshack.us/i/plreF5q5j

It doesn't appear to be a black mold but wiping it off would be what I would do. Being safe to eat would depend on the use of safety hurdles like cure # 2, salt, pH drop, temperature history and loss of moisture. Welcome to the forum.

Your block walls look very wet, or at least thats what mine would look like if the were wet. Hows your room humidity?
I'm not a fan of green mold but most will tell ya it's ok.. I'd wipe it down myself.

Thank you all. I have wiped it down and it seems to be doing well

How is the fat on a Kunekune hog?

Kune kune hold a lot of fat compared to modern commercial pigs but similar to old fashion english breeds, the sausages are great as the fat adds a sweeter flavour to the meat.

My first batch of Salami had mold that concerned me. When it was complete, and I stripped off the casings, I found the mold was only on the casings.

BTW, making the dog the poison tester might not work. Dogs are tougher when it comes to eating foul meat.