To follow up my salami post from a few weeks back, heres an update on its progress. The salami has lost about 30% of its weight (mositure loss) and that's the recommended minimum wait time for eating, that and 3-4 weeks as an alternative criteria. Heres what it looked like the day it was made. My date for sampling filled both criteria. Problem solved. Time to try!
As you can see from the pic below and a little in the pic above, the mould is blooming; the white chalky, dry looking 'good' mould. The jury seems out in general on the topic of mould in the salumi blogsphere: some say all fuzzy mould is bad and some say greeny-blue mould and some brown and black mould is just fine and its the red mould to look out for and avoid. Its very confusing. Im thinking mouldy salami is bit like homebirth- lots of fear around it based on the notion of 'sterile' and 'safety' and when you do the research its actually a different story... So Im not going to do what alot of the online and American sausage writers do, chuck it out! (yes, theres a whole sausage community out there) I will do some more research and decide. The European sausage makers who blog all seems rather enamoured with the flavour enancing qualities of a good bloom like this one and check this green salami out, it'sfor sale!. I figure Im in good company with a couple of thousand years of tradition...
So, Im just watching those few sausages which are happily growing the fuzzier stuff and will check for mould 'roots' which spread from the surface to the interior and decide from there.
We cracked the first salami and the duck proscuitto at our wine making afternoon with The Gnomes. Post on that to come. We all actually woke up the next day, alive and its a good thing too coz the salami and duck 'proscuitto' (eaten with last seasons pickled figs) were delicious and I'd hate to waste it. So im feeling pretty chuffed so far with my first foray into charcuterie and extra happy when i saw wild boar salami selling for $60 a stick!