Homemade Sausage Making

OK. So I'm vacuum packing my sausages prior to shipping some to friends and family. Is it OK to vacuum pack with the with mold covered casings still intact?

Its OK to do it but when your friends see your salami they are going to think you are trying to kill them and they will probably bin them. That pretty mold is going to look like a turd when it dies. Best to pull the casings off and ship them that way. Or better yet, just wrap in paper and send them.

In other words, mold dies without air, it then turns slimy. So always remove mold before vacuum sealing, removing casing is the easiest way. If you see vac sealed salamis in the store that look like they are coated with mold....its some type of flour not actual mold, strictly for show.

Thanks for the responses. You guys always have great advice!

I've been rinsing mine down with a salt water, brushing them, let dry and brush a coating of corn oil on them before I vacuum pack them leaving the casings intact. The white has not grown back. This has been my new way in doing it.

All good Lou, but I would skip the corn oil. In itself it does have taste and will become more pronounced after long term storage in the fridge. Traditional salami makers do use olive oil after cleaning off mould and before putting it up for sale, but they do not vac pac the sausages.