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Not on my Chorizos I hasten to add but on a batch that a friend has made, he's wondering whether or not to bin them. Is black mould a danger sign or not ?

I used the 'search' facility and found this..

http://forum.sausagemaking.org/viewtopic.php?t=1652&highlight=black+mould

It would appear your friend should discard his chorizos.

Regards, Paul Kribs

Or, if you read this thread, he should experiment on his in-laws

http://forum.sausagemaking.org/viewtopi ... uld+salami

Dave

I made a mistake in throwing out 11 salamis and keeping only one that had black spots on them. After removing the casing, it was fine.

You have to weigh the odds and decide with what you are comfortable with.

I dont think it would hurt to wait and see what you got. If they are bad....you wont hesitate to throw them out because you will know it. If they turn out good, figure out what caused the black mold and move on.

Again, my personal opinion. But I think what appears as black mold is an indication that something is wrong. But that doesnt mean the salami are bad.

Its a shame they don't turn out perfect all the time for everybody huh? lol

Take care

I agree with Flumes. Wait it out. If the start to smell bad then bin them but i'd let them go. When you peel back the casings, the black spots disaapear and the salamis should look perfect!

But you should always give the first stick to the inlaws and wait a day or two and ask them how it was!!!

Cheers
Chris!