Surface mold starter question
Sometimes the outside of your casing will have a greasy coating and that can affect uneven mould formation. To avoid that, you can wash the sausages in a warm salt solution after fermentation and apply the starter about 30 minutes later.
Another thing to keep in mind is that while a nice coat of mould is desirable, a thick heavy coat is not. It will result in overactive proteolytic activity, ammonia production and can affect the final flavour.
Another thing to keep in mind is that while a nice coat of mould is desirable, a thick heavy coat is not. It will result in overactive proteolytic activity, ammonia production and can affect the final flavour.
Red
In your post you mentioned a heavy coat of white mould is not desirable. My Salami Finocchiona has been in the chamber for 13 days including fermentation. It appears there is a heavy coat but I am unsure. If in fact it is so, would it be wise to wipe most of it off?? I'm running temp of 57F and humidity 83%
In your post you mentioned a heavy coat of white mould is not desirable. My Salami Finocchiona has been in the chamber for 13 days including fermentation. It appears there is a heavy coat but I am unsure. If in fact it is so, would it be wise to wipe most of it off?? I'm running temp of 57F and humidity 83%