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Mold on Hanging Salamis

s
SimonF Mar 23, 2012 06:17 AM

I hung a couple of salamis up to turn soft salami into hard salami. Foolishly, I had a couple of them touching. After a week, I noticed some white mold growing on the spots where the salamis were touching. It didn't spread elsewhere, and the mold came off when I washed them. I've re-hung them further apart. Think they are safe to eat?

  1. bagelman01 Mar 23, 2012 07:33 AM

    When this happens, I usually just cut away the outer surface where the mold appeared before eating.
    I also hang salamis to dry, and find that I occasionally get mold in the summer months. I've been cutting it away and using the salamis for morfe than 40 years without any known food illnesses.

    With all the curatives in the salami I wouldn't be too worried about a little surface mold.

    1. d
      Dovid Apr 5, 2012 06:42 PM

      I had heard that white mold on salamis is harmless. As a child, I don't recall anyone in my family taking precautions, and we always had several hanging in a closet at any one time.

      1. b
        barbgail61 Apr 8, 2012 02:10 PM

        The mold is safe if you wash it off as you did, or cut it off as we've done when this has happened. My great-grandparents on my father's side, ran a small appetizing store and always hung salamis.

        A few years ago, after trying several salamis but not being able to find enough outer casing to tie the string around, I called Hebrew National's customer service. I requested that they leave more wrapping to make the string more secure when we hang their salamis. The woman at customer service, who works for ConAgra Foods, told me that the company strongly advises against customers hanging salamis because eating this could make you sick! I told her that my 80ish year old father would strongly object, as well as a long line of relatives! No one in my husband's or my families have ever gotten sick from hard salami that we hung up to dry, even those in which we cut off some mold.

        So, back to your question, yes, they are safe to eat. Enjpy!

        1. Will Owen Apr 9, 2012 04:52 PM

          General rule of thumb is white, blue or green okay, red or orange NOT okay. This is usually mentioned in connection with cheese, but color has more to do with the variety of mold than where it's found. Country hams are almost universally moldy - those you scrub down with yellow soap and a scrub-brush - but sausages and bacon you can just rinse and scrub it off. My mom always wiped mold off bacon with a towel moistened with vinegar, but she was fastidious,

          2 Replies
          1. re: Will Owen
            p
            pine time Apr 10, 2012 06:55 AM

            A big 'yup' on just wiping down country ham. We used a baking soda solution--don't know why that over vinegar, but we lived through many a pound of moldy country ham. In fact, just had some for Easter.

            1. re: pine time
              Karl S Apr 10, 2012 09:41 AM

              Alkaline rinse is better against mold than an acidic rinse; molds often like acidic environments.

          2. arktos Apr 9, 2012 05:07 PM

            Hanging salamis??

            1 Reply
            1. re: arktos
              bagelman01 Apr 9, 2012 06:35 PM

              This allows the water weight to disappear and instead of the mushy fresh product one ends up with hard salami.
              Note this thread was originally on the kosher board aand has been moved for some reason to the General Chowhounding Topic Board. Kosher Hard Salami is a very hard, tough dry product that is very difficult to slice (it costs about 2-3 times as much as regular salami when available at the kosher deli, as the seller has to absorb the weight loss) and the kosher product is NOT at all the same consistency as the pork hard salamis sold in the deli department of the supermarket. That non-kosher hard salami is the consistency and firmness of ordinary fresh kosher salami.

            2. a
              awm922 Apr 9, 2012 07:43 PM

              Hard Salami is mostly a little harder due to the meat block that is used. It is generally leaner. Also, it is a smoked flavor vs. the fermented flavor of a Genoa or most Italian dry salamis. The mold will also have a lot of salt in it that caused the whiteness of the growth on the salami. Prosciutto also makes a mold which seals the end of the ham and aids in the curing process. That is cut away from the finished product. This will not usually happen in a commercial environment with computer run drying rooms, but in the old way of processing prosciutto in Parma, Italy. Salami

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