Homemade Sausage Making

Hi guys,

I've had my first batch of salami hanging for almost 4 weeks now and have noticed these spots of fine white mold starting...i'm not sure if this is an early indicator of something bad or normal.

I've read in other posts that anything other than black slime is ok, just want to make sure ! Any help would be appreciated.

Here are links to the pictures for reference...

https://drive.google.com/open?id=123dI8 ... 3Dq3Ulj9Jm
https://drive.google.com/open?id=1ObkNt ... ilS1K-Afid

Because its white and thready and in an oval shape its probably yeast not mold. I would wipe it off.

If you get the mold 600 culture and use it in your chamber for several batches, it becomes established and will usually outgrow the unwanted stuff.

Wow you can really enlarge those photos for a magnified view!

Thanks Bob, I will wipe them off today. Yes, the zoom feature definitely comes in handy once in a while! lol..

Is the fact that they're producing yeast ok/normal?

Yes its normal. Both yeast and mold spores are everywhere, set up the right environment and they will grow.