Homemade Sausage Making

Does anyone know how I can remove or stop black mold on my sopresate. Made them on Jan 9 and three of them have dime to quarter size black spots under the casing. Thank you

That does not sound good. What type of casing did you use and what is the drying environment? Can you also describe the rest of the recipe and process and post a picture of the soppressata?

Hello and thank you for the reply, They are synthetic casings and the recipe is 25g salt per kilo along with pepper paste, paprika and fennel. They are curing in a cold cellar approx 44 degrees and 70% humidity. Four of the 30 we made have the dime to quarter size spots. Same recipe as years past with both natural and synthetic casing and had no issue with spots. Was told to put a salt paste over the spots?? Thanks again.

Black mould is not a good sign and especially if it is under the casing. Is the casing adhering well to to the salami or are there air pockets in between? If the spots are on the surface wiping with white vinegar would be better than a salt paste. A picture would be great.

Sorry can't get the picture up, the mold spots are under the casing. The casing and salami otherwise look to be curing and shrinking properly. Going to use a turkey injector and try and inject a small amount of vinegar/salt mixture into the actual spots. Fingers crossed. \\\\

I would cut into one and see whether that is in fact black mould under the casing. Somehow it just sounds improbable to have mould growing under a casing if there is adherence with the meat. Black mould, when it does appear, tends to be in peppercorn size and grows on the surface of the casing. It can be usually removed during the early stage before it sinks roots to the meat. And since you have spots on only a few on the salami chubs, the blacks spots might be meat contamination such as grease from the grinder.