Hey all, this is what I have developing on my sausages. I didn't have any bactoferm 600 on hand until they'd been drying for about 6 days. They had developed a few mold spots by that point, so I cleaned them with salted white wine, let them dry, then spritzed them with the 600 solution. We're now day 7 post-spritz.
The curing chamber has remained 50-60°F, and ~70%rh, and is new- so never innoculated with any good mold.
The mold is def greenish, not hairy or slimy. I dont know that I need to worry about it, except I'm going to be out of town for almost two weeks and leaving my wife (who's not into curing meats) to fill the humidifier and keep an eye on things.
Thoughts?
by bubba_butcher