Thanks Bob, I will wipe them off today. Yes, the zoom feature definitely comes in handy once in a while! lol..

Is the fact that they're producing yeast ok/normal?

Hi guys, I've had my first batch of salami hanging for almost 4 weeks now and have noticed these spots of fine white mold starting...i'm not sure if this is an early indicator of something bad or normal. I've read in other posts that anything other than black slime is ok, just want to make sure ! An...

Thanks so much guys...hopefully going to make a batch this weekend, will let you know how they turn out!

Devo , Hi Devo, those look amazing! I'm trying to come up with something that looks similar. Would you mind sharing what types of casings you're using? Also maybe what meat? I'm trying to do something similar to Schneiders pepperettes that are available in grocery store meat counters, except with v...

Hi Red It was ground twice using a 3/8 plate. The salami weren't sticky or wet. I wiped them down Friday and the smell hasn't returned yet so we'll have to see. In a separate question, ive hung my salami in links of two, ive noticed the link on top is drying quicker than the one on the bottom, shoul...

Hi guys thanks for the info, lots of potential for error I guess!! Here are the answers to questions you asked.. - I used 2.5" and 4" fibrous casings, poked after stuffing - everything was ground with a medium plate twice - meat was no warmer than 40°F throughout process - meat was very fresh - just...

Haha...very true Rijek! I need a drink right about now.... nothing worse than waiting to see what the end result of this will be..lol

Thanks Rijek and redzed! Here is my process/recipe: 40lbs meat - 400g salt - 80g bl. pepper - 80g garlic - 16g clove - 120g brown sugar - 40g whole peppercorn - 3 cups water to mix - 8 tsp cure no 2 They were stuffed on 1/16 and have since lost approx. 12% of their initial weight. No mold present

Hi Stick,

More sour, similar to a wine that's gone to vinegar, there is no mold present.

Hello, I'm relatively new to salami curing and had a question for the more experienced users here. I recently made a batch of salami using a family recipe i've used before. There are stuffed tight, been hanging for 11 days now, Climate has been a steady 40 degrees and humidity was high (85% or so) f...