Homemade Sausage Making

I’d like to make some Pitina Salami but have some questions on the process. Pitina Salami is a salami without casing. Usually they are round shaped like a big meatball and coated with dry roasted garlic, herbs, or grated cheese. As this salami won’t have a casing my concern is about mold forming on the surface. I usually get a lot of white mold on my dry cured sausages but it is easy to wipe off with a little vinegar. I don’t think can do that with Pitina salami as there is no casing and the additional vinegar taste would ruin the salami. Also just rubbing it off the surface risks crumbling the sausage. Does anyone have any experience making Pitina salami? Here is my recipe:

50 g Pork fat
450 g Diced pork shoulder
14 g Salt
2.5 g Crushed black pepper
2.5 g Crushed fennel seeds
75ml Red wine
2 Clove garlic, crushed

.8g culture
15 ml water
2.5 g Dextrose