Only last week I made a saucisson following Hugh Fearnley-Whittingstall's instructions on the rivercottage website. The recipe was fairly basic, and Hugh was typically casual in his approach to the process - don't worry about moulds of varying colours, etc...
Since then, I have been terrified by the risk of contracting a host of nasty diseases (including botulism) I will run by eventually eating my still-embryonic sausage, thanks largely to a man called noddy on hugh's forum. I am especially worried as I misunderstood the skimpy instructions and only rubbed the acidopholous (my only hope of good bacteria as I was then unaware of saltpetre or prague powder) round the outside of the salami to encourage a pretty mould, I thought, rather than mixed in with the meat...
The salami is currently hanging in my attic, and seems to be doing fine. Ignorance is bliss...
Should I eat the thing or not?