www.sausagemaking.org

So I made the beef pepperone from Charcuterie and they were largely successful but they had some black mold interspersed throughout the batch. I used mold 600 to innoculate the sausages when they were fermenting. These I dried to about 50% weight loss. After pulling them from the chamber I trimmed them locally, here's the offender:



And here's what the good ones look like:



Since this black mold was above the casing and above white mold MAYBE it would have been OK to peel the casing and eat but, as usual, better safe than sorry.