Mold Inhibitor for Dried Salumi

harleykids · Post by **harleykids** » Mon Feb 22, 2016 20:59

Found this info on the web, and thought it might be interesting for those looking to dry a Salumi without the white mold coating the casings (ala Lou's question!)

Might want to make this link (including the photos, charts, etc) a sticky?

http://www.google.com/url?sa=t&rct=j&q= ... 3917,d.amc

Hope this helps!

Jason

harleykids · Post by **harleykids** » Mon Feb 22, 2016 21:06

Another article:

http://www.google.com/url?sa=t&rct=j&q= ... 3917,d.amc

Post by **redzed** » Mon Feb 22, 2016 21:55

From my experience potassium sorbate is quite effective. I always have a supply of the stuff on hand as I use it when making aromatic style white wines. I would not recommend soaking your casings in it if you are going to ferment the sausage as it will probably also kill off some of the lactic bacteria cells. Apply it after the fermentation and during the drying stage.