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here are mould from my two batch of salami, first one look all right and normal
(I spray it with liquid with shop- bought salami rind soaked in)



The next one I made earlier, the mould is apple green (yellowish green)
I think I will bin it




what would you think?

That looks like it is rotting, but wait for some more comments before binning it. The first one looks great.

Dave

Thanks saucisson I am alos very interested in seeing what will happen on the rotting one in the end (decomposed by mould?)

Franco posted some pictures on an earlier thread which looked much worse than that, If I remember correctly he said that after washing down with vinegar they were fine! Link is here http://forum.sausagemaking.org/viewtopic.php?t=1580&highlight=mould

My understanding was that powdery mould is OK but cotton wool/thready fungus isn't but then again I've never had the latter.

Dave

look all right )) the short one have a further spray of Brie mould, but not work very well, nor it take over the salami


detail

a bit detail of processing this batch (as the first photo)
firstly,
I have a salted warm water rinsing soon after the meat are stuffed, dry a bit then spray it with liquid with shop- bought salami rind soaked in

(the second photo post earlier have spray with yugart starter culture mixed in red wine,
that maybe why its mould or yeast are so complex, as greenish... ...)

and I put them on rack and then a trunk, covered by greaseproof paper,
put it in fridge, the temperature vary from 0c-10c,
and i will ad some water in the trunk from time to time to add the humidity.

all looking good now.

Dave

yes, i think so )) cheers

Just take a look here for what the professionals do Barcelona

Yours look just fine, do let us know how they taste when you try them!

Hi Paco
Hugh Fearnley Whittingstall in his River Cottage Cookbook:
While maturing a number of moulds will appear ranging in colour from grey, green, white and even orange.
None of these should worry you.
So yours should be o/k.
Also he does not use a live culture, his recipe uses a 1/2 teaspoon of
Acidophilus obtainable from health food store, so that would save some cash.

wallie

As discussed before:
Acidophilus will NOT affect the outside mould only the pH of the meat itself (and the flavour of the meat). Acidophilus bacteria will NOT form ANY moulds at all.
The white mould culture that forms on the outside of the casing is a Penicillium type and is totally different.
BOTH are required for complete success (as with some types of cheese, like camembert) and it is VERY important not to confuse them.

I am a little confused here Spuddy.
This Hugh guy does not use any live culture in his Salami recipe.
So is the culture really necessary?

wallie

The Acidophilus you can buy at health food stores IS live it's just not active.
Think of it a bit like the difference between fresh yeast and dried yeast; the dried yeast is not active but it IS live.

Thanks guys :0
As I found at two batches, the micro-organism activities is very complex (or is it because what use)
The later batch i add yugart in salami, as it provides L. planta... and other lactic acid bacteria. I also add red winein it.