I am new to this site and new to the salami world. I have a 5# batch of tuscan salami curing at 58 degrees. The white mold started to grow on it, as well as blue. The white has over run the blue though and it is fading away. My concern is that the white mold is fuzzy. Can this be saved? I have a 19% moisture loss as off right now and soem of the dry mold has formed on the surface. Please help me! Thanks everyone.
C