Looking for some insight on this mold. These are a soppressata and salami from Ruhlmans Charcuterie book. I cut a piece off, that was thinner than the others, a few days ago. It felt right and looked good inside and out but had not mold. I ate it. It was delicious and I felt fine. Today I decided to take it all down to weigh it assuming it was done and I noticed some bits of mold in areas where two pieces would touch and along the string. There is quite a bit more on the salami and it’s a bit darker in color (this is where I tasted from). The soppressata has only a small bit and it’s all white. It’s been 20 days and I’m down the 3lb 4oz which is right at where the recipe says it should be. Thoughts?
by Pckrhd