Posted: Thu Dec 08, 2011 7:37 am
grisell wrote:To me, it looks like wild mould. Salami mould as I know it, doesn't grow in a patch-like way but evenly over the product and never produces coloured spots.
Would this not be more because you spray your sausage though? that would mean that you get an even covering to start off with, rather than growth from a few points?
Im going to keep curing it i think, I have nothing to lose for a first experiment other than time, as I will use common sense when coming to eat or not, ie. does it smell/look afwul.
Not least, this one was done with a friend, who is a welshman. He can eat it first..