www.sausagemaking.org

I have a Capocollo on the go.Been 2 weeks in cure, it's now been drying for 1 week. Mold is beginning after innoculating with mold harvested from a commercial salami.

However. I put some new stuff in cure yesterday and noticed that my scales were set to grains and not grams.
I checked and a grain is approx .64 of a gram.

So- I may have used less salt and less cure 2 than required.
i.e.salt at 1.76% possibly
cure 2 at .16% possibly

Should I bin, or just keep an eye on it?

Since it is a whole muscle cut, I would think it would be OK (a salami I would bin). When it is dried to your liking, I would consume it quickly or freeze it since you will be on the edge of food preservation aW.

NCPaul wrote:Since it is a whole muscle cut, I would think it would be OK (a salami I would bin). When it is dried to your liking, I would consume it quickly or freeze it since you will be on the edge of food preservation aW.

That would be my take on it also.

Phil

Thanks for your replies.
I have a couple of dark spots emerging, so I'll keep a close eye.
It may well be for the bin.
All good credit in the bank of experience!