Charcutepalooza challenge #11 promised to be difficult. We were warned. Right there in the book, in black and white: this is not an easy sausage. This sausage is prone to fail. And, well, it wasn’t and it did. This was our first epic charcuterie fail, and that’s not too shabby of a track record. To be honest, I had no idea what I was going to do with 3 lb. of salami anyways.
So, what went wrong?
In all of the warnings about temperature and humidity extolled in the book, there were no warnings against links touching each other while hanging. In our clever little space-saving hanging setup (which turns out wasn’t so clever), the links ended up touching at the tops (and sometimes on the sides). Every spot one link touched another molded. Yellow mold, slightly fuzzy mold, and black mold. Needless to say, black mold = bad mold (as does fuzzy), so we pitched the whole kit & caboodle.
Oh yes, we will be conquering this sausage. We have charcute pride at stake here.