Homemade Sausage Making

Applied some surface culture to my Genoa today. This is my first time using a surface culture. I diluted it in a spray bottle and applied it. How long does it usually take to start seeing mold growth development.
Thanks

When the outside of the casing is no longer dripping wet you should begin to see it.

This was after 24 hrs...but it can vary. Also note that mold growth will be more prolific at higher humidity levels.

When it's done and you want to slice it do you wash the mold off then ppel the casing off or just peal the casing off with the mold on it?

I slice with the mold on then just peel the casing off the slice if I'm eating it myself. If I'm going to slice a bunch for a plate I just peel the casing off with mold on then slice.

For storage do you peel the casing off and vac pac?

Yes remove the casing. If you vac seal with the mold on the surface becomes slimy as the mold dies without O². Vac sealing and storing in fridge for a month or more also evens out the moisure and the further aging also improves the flavor.

Thanks for the info Bob! Merry Christmas.

I didn't end up with a heavy white mold across all the chubs. I used a spray bottle to apply and it seems either I put too much on and it just ran off? The top halves don't really have any and the bottom halves have a light dusting. Granted I don't have a formal chamber and the mold wasn't applied until after the fermenting stage.
thoughts?

How heavy the mold grows will depend on your chamber and the humidity levels. You don't have to have a heavy growth a blotchy one is fine.

Most in the below pic were started the same time as yours. The mold was sprayed when the humidity in the fermenting chamber was 95% + and then transferred to the drying chamber where the humidity level was kept at 85% for the first two weeks. Its now at 82%.

Also of note the mold is already well established in my chamber

Thanks Bob. Do you spritz on the mold or dunk the chubs?

I spritz, but I still don't get that solid solid like Bob's picture shows, But I normally don't spritz until after the fermentation and they are in the chamber at 54 degrees with slightly less humidity than my fermentation area.. I tried keeping the casings on and vacuum packing them even with the salt rinse to eliminated alot of the mold on the casings. I won't do it again. Removing the casings before vacuuming is the way to go.

I spray it on. Does not need a lot. I use 1/8 teaspoon mold to around 1/4 cup water for around 15-20lbs chubs.

Do you use a normal spray bottle or something quite small?

Small bottle, normal size nozzle. Use a fine spray.