What to do with mini-blowouts in links that are drying

[tjj1133]

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?

 

[passedpawn]

@tjj1133 Yes, eat them now. The open meat will certainly get bad mold while drying, and you won't be able to clean with vinegar.

 

[tjj1133]

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!