Good morning everyone,
I have made my first ever batches of salami (Hugh FW recipe), garlic salami (Preserved book receipe) and chorizo (Hugh again) and they have been hanging in the spare room for about a month.
The chorizos have a good covering of mould on them, but the others have none at all.
Is this normal or have I gone wrong? I would hate to have them hanging for a couple of months then find out I can't eat them!
Any advice gratefully received.
Many thanks.