Homemade Sausage Making

I decided to make 2 more coppa and 2 Bresaola. I decided to not cover them with m-600 and see the outcome. 4 days into the chamber, the white growth started which I thought was a good thing. 5 days after I put the coppa in, I introduced the large soppressa's,,,,again with no m-600. The humidity was at 75% so I decided to increase the humidity for a little while to not dry out the soppressa too fast. The chamber is at 83% and I am now noticing the soppressa starting some white growth,,,,but I am also noticing green growth on the bresaola. Any suggestions? I don't think it's an issue considering I've seen some pretty ugly prosciutto's out there, but I thought I would ask.

The more you use your chamber and the more inoculated it will become with mold and if you are introducing the white mold in time it will most likely exclude the other wild molds. My native molds are green, blue and black but now I rarely see these but get white mold on everything it seems - even if I don't want it.

Ok, so what are you saying? Green is fine?

There are few absolutes but in my little world as long as its not slime it is fine. Not saying it won't freak some people out though.

Would you spray the 10 pounders with m-600?

LOUSANTELLO wrote:Would you spray the 10 pounders with m-600?

You can if you like .. but in all honesty unless it is slimy I would (and do) leave it alone, most do not realize that this is part of the flavour profile

I am not set up on this computer to show you pictures of my stuff at work

Lou, read the posts again in this thread:
http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0

I am no longer afraid of green or bluish mould on my sausages. But I do prefer white mould, maybe it's a psychological thing or maybe I still have have doubts in the back of mind. And unless you can put the mould under a microscope and identify the strain, no one can tell you from a picture whether there is any danger in eating the sausage. Having said that, I have never come across any documented reports of people getting sick from moulds on sausage.

I wiped them down. Most of the small green areas are near the string in the creases where I tied them. Once I wiped them down well, I hit them with m-600.