Author Topic: Salami + Chorizo (Read 3318 times)

domfoy · « **on:** September 25, 2012, 02:02:01 pm »

Hi, I made salami and Chorizo from my last pork

batch. It seemed to work, I used a friendly bacteria, kept it warm in a damp atmosphere for a couple of days to start things going and then hung in my garage. My 1st two were great but the ones still hanging have now developed a fair old layer of green mould which looks somewhat dodgy. Dare I clean and taste it? Does anyone have a good straightforward salami method / recipe they would share?

Cheers

Eve · « **Reply #1 on:** September 27, 2012, 01:14:06 pm »

Is it dry mould or fluffy mould?

I use Ruhlman's & Rolycyn's saucisson sec recipe but double the pepper - their Charcuterie book is excellent.

domfoy · « **Reply #2 on:** September 27, 2012, 04:36:01 pm »

dry I think...

Eve · « **Reply #3 on:** September 27, 2012, 10:36:23 pm »

Dry is fine.
Rub it off with some vinegar if you're not sure.

Olly398 · « **Reply #4 on:** October 05, 2012, 04:43:03 pm »

Mould is a normal part of the process. I would usually brush them down when I took them down off the hooks, then peel skin before eating. Let your nose, eyes and tastebuds guide you.
Olly