Hi, this is my first attempt at making dry-cured salami and I’d appreciate some advice.
I kept the salami for about a week at:
12–14°C
75–80% humidity
light airflow from a PC fan
in a modified fridge setup
After a few days, it developed the mold you can see in the photo (green/blue patches, not just white).
I’m trying to understand:
Where did I go wrong? (humidity too high, airflow, lack of starter culture, etc.)
Is this still salvageable if I clean it, or should I discard it?
Also worth mentioning: some parts became slightly sticky before the mold appeared.
Any input from people with experience in curing would help.
by Curious_Part_8218
3 Comments
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vinegar wash, a little white wine and i would increase air flow or at least make sure all surfaces are feeling flow
looks normal to me. ime first couple of weeks in particular are an ongoing daily battle with humidity and mould which tapers off as you get to 30% weight loss and they require little maintenance. they would probably smell like ketchup at this point from the fermentation.