This past weekend, we produced a batch of Garlic heavy Genoa for Christmas gifts. The batch started out at 12.5 lbs. It made seven good sized salami's which should be done for Christmas. I will probably cut these in half, vacuum seal them and send most of them out to family.
I just noticed today that a slight trace of white mold is starting to form on the casings which is exactly what will help these become all that they can be. This is the "beneficial" mold that helps slow moisture from escaping to quickly and prevents what is called "case hardening". It will also protect the salumi from bad bacteria that may come into contact with it during the next several weeks of conditioning.
Hoping you all have a Happy Thanksgiving tomorrow!
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