Here is an update on the salumi in my dry-curing chamber/fridge.
The saucisson sec are very near being ready. I will probably cut into one of them to test tomorrow - Saturday, November 7 - which will be 30 days of curing since they were stuffed. They still have no mold on them, very little squish when you squeeze, and no signs of case hardening. Appearance has not changed for over a week. Hope they taste as good as they look.
The Tuscan salamis have not changed in appearance much - just slightly more white haze on them (undoubtedly the white mold I painted on) and now a few more dense spots of other white mold.
The most interesting items are the two Genoa salami. Two days ago (Wednesday - November 4), I spotted some new blue/green mold spots on one of them. I did not want to wipe them with a salt/vinegar solution as this would destroy the other white/beneficial mold that has developed nicely. So, I mixed a very small solution of 50/50 Clorox and water (about a teaspoon of each) and painted the spots lightly using a small artist's paint brush - hoping to kill the spots and not use enough of the mixture to taint the flavor. I appears to have worked quite well. Pictures and explanations follow:
Here is the most serious area before painting 2 days ago.
Here is another area with less of a problem.
This is the first area immediately after painting.
This is the first area 2 days later (today).
This is the other area today.
As you can also see, the white mold has developed well and continues to do so.
The other Genoa has had absolutely nothing bud the white mold on it.