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Home made fermented salami

dvukovic

Pork meat, lightly smoked and fermented 4 months

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dvukovic

It was made in mid-November, then placed in a smoker for about 3 weeks, with 5-6 smokes during that time, after which was hung in an attic and left to ferment. I assume that the temperature was in range of 10-15 degrees celsius during that time.
As for the mold, all of them have the white mold on them, I assume it's because of the natural casing that I have used, but I haven't done anything specific to get it.

Manfred__101170

Looking good. At what temperature did you store the salami for fermentation? I wonder if the white substance on the surface is penetrated fat trught the natural gut or was you able to catch’ a positive mold flora? I once went as far to buy a salami in Italy just to retrieve the mold flora from it. Still have it dry and refrigerated for reactivation….., someday.