Homemade Sausage Making

Morning all...

My first attempt and curing salamis and whole muscle, I've tried searching the forum for my answer (as I'm sure it's been asked many a time) but not found what I'm looking
I've got a good amount of white mold growth but noticed the start of some almost off white/brown mold...
My question is is that welcome/safe or is it time to bin??

Did you use a mold starter? What was the pH of the sausages after fermentation? How much salt and curing salt(s) did you use? How long has the stuff been hanging?

first - your mold growing is showing signs of not right settings on your chamber - fluffy, fuzzy molds are signs of even - high humidity no air circulation, or high temperature, high humidity and not enough air circulation, too high humidity and too high temperature. or lack of right settings of any of three. then without answers of @redzed questions no one here is in position to tell you if it is ready to garbage bin (last thing on long list of possibilities to save your products). (I'm pretty sure that you not use any mold starter, and I'm suspicious that you used curing salt - color of products).