Homemade Sausage Making

Is there such a thing? Traditional Southern Italian dried meats do not have a thick covering of mold, and if it does become thick, they wipe it off. Should I be concerned with too much beneficial mold growth when making these products? Will the thick mold negatively impact the flavor of the salamis? I do understand that Mold 600 will increase the pH by consuming some of the Lactic Acid produced, and this is desirable. Being new to salami making, I do understand that everything is in a balance for the product to dry properly and taste great, so can too much mold growth be a problem? Thanks for posting your knowledge-it is appreciated!

A thin layer of mold is all you need. If it gets too thick as you said it can simply be brushed off. To prolific of a mold growth usually indicates high humidity, to high of a temp or lack of air flow. Yes a lot of mold can effect flavor and increase drying time.

Thank you Bob K! I brushed the salamis off today, 12 salamis in beef middles. I lowered the humidity down to 75% from 80%. Temps are running 52*-55*F. Today is day 10 and the salamis have lost around 14-15% weight.