Okay, I know if you're using natural casings and leave them on that the white mold will affect the flavor of your salami. But if you're using protein lined fibrous casings, and you're going to strip the casing off before eating, is there any way that the mold will alter the flavor?
I've got some pepperoni and fennechiona drying and I'm not 100% sure the natural mold that popped up is all dry and not fuzzy so I hit them with some red wine vinegar. But it's tenacious stuff and comes back quick even with the surface left acidic. I'm wondering if the best bet is just to intentionally grow the good mold as a precaution and then remove it - but I don't want to alter the flavor without realizing it.
Do others keep wiping the surface or just innoculate and be done with it?