I left all the links to dry and there was very little mold on any of the links after ten days and it was easily wiped off. I've already eaten the 4 with exposed farce (no mold at the ends) with no ill effects and they were delicious!
Hi there,
The subject line covers the last 30 years of my working life. I've been boarding dogs for the last 12 years and it's been the best of those 3 careers but cooking has been a passion since I was helping my mom in the kitchen, tasting raw meatball mix at age 5.
Yesterday I made a batch of Cacciatorini, a dried sausage, that is hanging now but there are a few links with small blowouts at the ends so the meat is exposed. Should I remove those and cook them now instead of drying them?