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How to eliminate mold growth from your charcuterie

Quite often we asked about mold control on charcuterie. Mold is something that we should take seriously, especially if you are going to be eating it.

Mold spores are everywhere and unless you are a mycologist and can differentiate between the good mold and the dangerous mold I wouldn’t risk it. Certain molds produce something called mycotoxins (fungus poisons). These mycotoxins are invisible and have the potential to cause disease or even death in some cases. The problem with these toxins are that they are accumulative. So eating one thing with mycotoxins is probably not going to kill you but if you do it often the effects are compounding. What this means is that you will most likely not have any symptoms until it’s too late.

With that being said there are plenty of good molds that actually work for you in charcuterie. One of those molds is called Penicillium nalgiovense. This is the while mold that you’ll typically see on the outside of salami. This mold is quite beneficial to the salami and the overall charcuterie process. It helps balance the pH, it aids in the drying, it adds a complex flavor, and most importantly it covers your charcuterie protecting it from other harmful molds. This mold can be bought under the name Mold-600 and I use it in almost all of my projects.

So what do you do if you are allergic to penicillin or you simply don’t want any mold to grow on your charcuterie. The answer is very simple potassium sorbate. Potassium sorbate is used in the food industry as a preservative and it’s typically added to food to control mold, yeast, and bacterial growth. For salami we don’t want to kill the beneficial bacteria growing inside so this isn’t an ingredient that we are adding to the salami. This is more specifically a dip solution or a spray solution that we are adding to the exterior to control mold on the outside of the cured meats.

Potassium sorbate mixed at a ratio of 1:10 so for every ounce of Potassium sorbate that you use you will need 10 oz of water. Stir to dissolve and either generously spray it on your meat or dip your meat into this solution. Allow the solution to dry on the meat (don’t wipe it down) and that’s it!! Mold is going to have a very hard time growing on your charcuterie. You can always reapply if you happen to see any mold creeping in…

Here are a few things that we use when making fermented sausages

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6 thoughts on “How to eliminate mold growth from your charcuterie”

  1. Hi guys,
    I found on my salami I in the drying chamber beside nice white mold also little spots of green and black one. Is it ok or something is going wrong. Could you help me please.
    Thanks Tom

    1. Velimatti Ollilainen

      I would not take a risk of greenish and/or black mold as you never know. Some meat curers say that you can just wash away those spots but I recommend that you discard all of those having green or black mold spots
      Matti (Finland)

  2. Hello Guys,

    When making my salami I always end up having greenish grey white mould all over them Ive used vinegar to wipe it off its ok for a few days but it keeps coming back. Iv’e just seen your video about using Potassium Sorbate on the outside but will it penetrate to the inside of the salami? I do hang them in my cantina which is quite large and hard to control the temperature but I do try to keep humidity at 65-70% and temperature is pretty steady at around 10 degrees C. But we do use the space for storing boxes and other home stuff wondering if that also has something to do with it. Looking forward to hearing g back from you


    1. Huey Angelo. The p. Sorbate does not penetrate into the salami itself. From what I see it’s only a surface protection. Dipping your salami in a solution of that will greatly help your situation

  3. Eric,
    I have a question on mold inhibition vs mold use. I have a dry ager chamber, so I can control temp and humidity very well. Running at 80% and 50F.
    I have done your chorizo and love it!!!!!

    I am currently doing a duck breast prosciutto. I am not using any kind of casing on the duck breast, and am cleaning (50%h2o, 50% vinegar) off colored molds as I see them.

    I would like to inoculate salami with mold 600 as I add it to the chamber. Can I use the Potassium Sorbate on the duck breast? Or should I let the mold 600 grow on the duck breast? Or, should I use the Potassium Sorbate on the salami and continue to wipe the mold on the duck breast with vinegar and water?

    Which approach would you take?

    Thank you!! I love your content!

    1. Potassium sorbate is a great product to stop mold from growing. I would spray it on anything that you don’t want mold to grow on. As far as mold 600, I would spray it on the salami. Very tasty mold!

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