mold starting

[Carley Fonville]

Hi,
This is my first try with salami, and the bags were hard to completely fill, so I go holes in some areas of the stuffed sausages. Then after the first few days when they went in the colder fridge, they initially got very firm and then when I read the book, I punctured them. Now 10 days later in the fridge, they are developing white spots here and there, very white, looks like a mold. Questions: is it mold? is it still edible?

[Carley Fonville]

OOps its now a few hrs later and some part of one sausage has become dark grey and maybe wet or slimy…and advice please

[Olly Halleux]

Hey Carley, if using Umai bag/tube for salamis i would say never put holes in the Umai plastic. The Umai regular fridge approach works because the meat is sealed. The references in books to removing air pockets relates to using natural pig or beef casing or synthetic. That approach is a whole different ball game requiring temperature and humidity control. I use the yellow Maranaski book for the ingredients only and follow the Umai videos on youtube. Cheers Olly

[Bob]

While most molds will not hurt a dry cured product and are edible or easily wiped off…………grey slime is bad and should be discarded.

Do you have a pic?

[Carley Fonville]

how do I upload a picture on this board?

[Bob]

PhotoBucket

http://www.drybagsteak.com/forum/announcement/id-4

[Carley Fonville]

will make a picture when light today and post it.

[Carley Fonville]

Hi again,

Just to write all the little problems I had, so I can get better support. :
1) the sausage umai bag was too big for my little handturning sausage machine, and so there was air in the bag.

I did manage to divide them in several sections and twisted them more to get the air out.

2) used a turned off freezer compartment and kept the temp as advised for required days and then the bags started to bloat.
3) into our fridge, which doesn’t go below 40, which I read here on the blog is to warm.
4) in any case I punctured holes with a small needle, and now understand from a comment that wasn’t a good idea.
5) now I am at day 11 and some white spots and a bit of grey…How long shall one wait. They are getting a bit firmer, but do not feel dry.
6) will make a picture and post.

I want to make a prosciutto and have a leg of lamb, but want to be sure first that this is going to work.

[Carley Fonville]

cannot upload through photobucket, not good internet connection for so many adds like photo bucket has. can email you, if you send me address. Thanks

[Author]

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