I'm not offended, but I'm not surprised at the comments here. Like I said, curing in this way is common here in Melbourne. Much much more common than fermented curing. In my reading particularly in the U.S. It's heavily frowned upon, as the posts here indicate. I'm ok with that. Not all readers will...

Just an update here. the bactoferm did overrun the other moulds thankfully. My salami was cured by salt only, no nitrites or nitrates. No fermentation cultures. One variety I made had sherry added (i'll get to why thats relevant later) Just old school italian style. thats common here in Melbourne wh...

It's definately some kind of mould, it's a bit easier to see in person

Thanks for your help. The spots are black dots on the end of white hairs. The humidity is fluctuating between 70-82% as its in an semi open position (under my deck protected from wind and light) but I can't control it. Temp is fluctuating between 6-7 degrees Celsius in cold mornings up to 12-14 deg ...

Hi, I've just started my salami adventures. These salami were sprayed with bactoferm 600 3-4 days after being made. There are some other moulds present as you can see in the pic. It's about 2.5 weeks since they were made. Will the bactoferm 600 starve out the other moulds? If no, what should I do? h...