I recently tried making an all beef salami and mixing a duxelle into it (blitzed mushrooms and shallots in a food processor and then sauteéd until it becomes a bit of a dryer paste) to try to do a beef Wellington inspired sort of thing. I didn’t add any Mold
600 or anything as the packet I ordered didn’t arrive until the salami had already fermented (using T-SPX) and I started drying it. I checked back on it today (roughly a week later) and saw the mold in the picture, which definitely looks off. I wiped it down with some vinegar and there are definitely still some problems (as shown in the second picture). Now that I have some Mold 600 should I throw this batch out and make a new one and inoculate it with the Mold 600 to try to prevent bad mold like that from showing up? (Or maybe cold smoke it instead?) I’m thinking either the chamber was too high humidity (my temperature probe read 55F, 80% H, though it seemed a bit higher) or just mixing a duxelle in with the salami messed with it? (Maybe it didn’t get dried out enough and there was still some vegetable oil from sauteéing that got mixed into the salami? Would oil have affected it like that?) thanks!
by TheNintendoCreator