Salami help please!

InfamyInfamy

Hi All! Very pleased with myself as we made salami with home grown pork...only problem is...it has hung for 4 weeks but still feels soft & the mold is green & white.....do you reckon they are no good?

Thanks!

InfamyInfamy

Have bumped in case anyone can help me!

Kadeeae

Sorry, don't know but thought I'd give it another bump Hopefully the right person will see it!

ubamother

I don't know either - but the rivercottage forum lot might well be more up on this. I do love salami, but I think if I saw one with green mould I might not be too keen on buy it! good luck

InfamyInfamy

Bumped incase anyone can help!

TonyMMM

Whereabouts is it hanging ? - It needs to be somewhere cool, and with a good flow of air (to dry it out). An outhouse, shed, porch etc ..... not in a centrally heated kitchen !

Advice from River Cottage website:

"The filled casings should be hung individually by the string loops in a cool, well-ventilated place where the temperature is not likely to rise above 12°C. Make sure they are not touching a wall, or each other. Over the coming weeks a number of moulds ranging in colour from grey-green to white and even orange may form on the casings. None of these should worry you."

InfamyInfamy

TonyMMM wrote: »

Whereabouts is it hanging ? - It needs to be somewhere cool, and with a good flow of air (to dry it out). An outhouse, shed, porch etc ..... not in a centrally heated kitchen !

Advice from River Cottage website:

"The filled casings should be hung individually by the string loops in a cool, well-ventilated place where the temperature is not likely to rise above 12°C. Make sure they are not touching a wall, or each other. Over the coming weeks a number of moulds ranging in colour from grey-green to white and even orange may form on the casings. None of these should worry you."

Oh Thanks Tony!
Yes it is an old dairy hanging from a meat hook, so I will just leave them there to mature a bit more!
Thanks again!!
:beer: