www.sausagemaking.org

This was my third batch of air dried italian sausage and I was expecting a super sausage but it did not turn out that way for sure.
First .....it did not produce any mold white or other wise although I did not include it in the ingredients.

Second ..I let it hang in a room that was about 68-73 degrees with a 40-50 % humidity for 5-6 days
then when nothing happened i refrigerated it at 40* with 60%+ humidity for 3 weeks

And finally third....after 4 weeks it came out very soft it seperated when you cut it

The recipe was pork shoulder salt some B pepper smoked paprika and red wine.

thank U
Louie
PS. I am from U S if it matters

You don't mention cure #2 or a fermentation culture, I hope that you used them. Perhaps do some reading here:
http://www.meatsandsausages.com/sausage ... ty-hurdles
I find the Marianskis' books to be very helpful to understand the process, I like this one (just in time for Christmas).
https://www.amazon.com/Home-Production- ... d+sausages
Normally the fermentation step which you tried to do at the start, is done at higher humidity. Did you weigh the sausages for weight lost?

I don't add anything special to promote white mold. It just develops naturally with the recipe ingredients, i.e. starter culture.

Just to clarify though that it's not the starter culture that we add to the stuff that goes into the casings that is responsible for the white mold that grows on the surface of the casings. That white mould has either been sprayed on, or the salami is hung in an environment where there are mould spores present that eventually inoculate the surface of the salami, or that's what I understand happens when I start to dabble.

Really? Twice now, the mold just took off once it got started. It was getting so thick I had to take it outside and brush it off as it was falling off and making a mess. The first time it got some nasty looking mold and the 2nd time it was, as pictured, a nice uniform white.

I would still stand by my earlier post. The commercial cultures that I use to ferment are from the Lactobacillus and/or Pediococcuse genera and do not include Penicillium. Those wonderful white and fluffy/chalky moulds of yours that that I am rather envious of is/are penicillium species and my understanding is that it comes from surface inoculation, either deliberately or from the environment.

You are correct. White surface mould is nothing to do with the cultures added to the sausage mix.

Phil

Swing Swang wrote:Those wonderful white and fluffy/chalky moulds of yours that that I am rather envious of is/are penicillium species and my understanding is that it comes from surface inoculation, either deliberately or from the environment.

I can't believe I didn't snap a picture when it was at its full white mold state. Ya couldn't see anything else but the white and some parts of the netting at the ends. It was a mess.

They look superb to me.