Hi All,
I am making salami for the first time. I am using natural casings and curing in a wine fridge that has humidity control and temp control.
I have set to 12 degrees celcius and 75% humidity. However I notice after getting back from a week away that the humidity was over 85%. I fixed it immediately. Now about a week later i noticed that along with my white fluffy mold and chalky coating i have some green fluffy mold and a couple of spots of blackish brown mold.
I washed the salami down with white wine vinegar and put them back to keep curing... are they a failed batch or should they be ok?
I have a pic but am new to the forum and have no idea on how to add it in.