do you eat the white coating on salami
Salami The maker usually ferments the raw meat mixture for a day, then stuffs it into either an edible natural or inedible cellulose casing, and hangs it up to cure. Some recipes apply heat to about 40 °C (104 °F) to accelerate fermentation and drying. Higher temperatures (about 60 °C (140 °F)) stop the fermentation when the salami reaches the desired pH, but the product is not fully cooked (75 °C (167 °F) or higher). Makers often treat the casings with an edible mold (Penicillium) culture. The mold imparts flavor, helps the drying process, and helps prevent spoilage during curing.[12]
Old Bay Seasoning According to the ingredients list, the seasoning mix includes celery salt, black pepper, crushed red pepper flakes, and paprika. Other spices are used, but are not specified.[2] It is regionally popular, specifically in Maryland, the Mid-Atlantic States, the Southern States, and parts of New England and the Gulf Coast.[3] Due to the strong presence of the United States Navy in Maryland and Virginia, it is a common fixture in galleys onboard navy ships.[citation needed] Otherwise, it can be made at home, with instructions on its manufacture readily available.[4]