Mold Strategy

[Ba275]

I have been attempting my first sausage and after fermentation I am now in to the drying stage.

I am drying my sausages at 15 c and 80% humidity.

I see the first signs of some mold. (Photo attached).

Yesterday I cleaned with vinegar but I see that they are back in 24 hours. I can keep fighting or let things happen.
I see the initial mold is white in color which is presumably safe. I like to check with the group here if this looks ok and should I keep fighting or let it happen.

[redzed]

A little too early to tell, but most probably the mould will be fine. Just let it grow for now. You can slow it down by lowering the temp and humidity. Wiping with vinegar will not prevent new mould growth. If you really don't want mould, spray the sausage with a 2.5% potassium sorbate solution (25g dissolved in 1 litre of distilled water). You can buy potassium sorbate at wine and beer making supply stores.

[Ba275]

It was fuzzy vs powder like so I wipe it off. There was one where the center of the white mold was slightly darker in color so I won’t let it grow and will attempt to inoculate with the good mold type.

[redzed]

Inoculating with a mould culture is your best bet. Hygiene is also important. I would also lower the temp in the chamber to 12C.