The desirable, or not so desirable white mold?

[LOUSANTELLO]

I spoke with Evan from Craft yesterday and I asked him what the whole mold procedure is in the real world. His reply was this. There are facilities out there that does not cure meats at the high humidities that we are doing in a chamber. Mold does not exist. There are facilities out there that has multiple chambers and different humidities. The meat is transferred from one chamber to another as to decrease the mold further into the curing stages. It's not gone completely, but after the high humidity phase, the mold is brushed off, transferred to a dryer chamber and the mold is not as populated. There are other facilities out there where mold is growing like our chambers. They are brushing them off, battered in rice flour and packaged in paper. If a vacuum packing is being done, casing should be removed. That's all I can get out of the conversation.

[harleykids]

Good info! I may try the rice flour method and see if it reduces the mold flavor on some of my finished salumi