How can I tell if my homemade salami is contaminated with the botulinum toxin? AskCulinary

In July, I made salami using this method. I used this method because it seemed pretty easy, but it concerns some people because the salami is simply placed in a refrigerator, not a humidity/ temperature controlled environment, and it does not use nitrates/nitrites.

This makes me worry that there is a larger chance that my salami will have the botulinum toxin. It has the powdery, white mold that is supposed to be growing on the outside with no mold of any other color, so it appears to be doing just fine in that regard. However, I am still worried about catching botulism. Is there any way I can test my homemade salami for the botulinum toxin? Are there any other signs that I can look for that can indicate a presence or absence of the toxin?

Submitted September 10, 2015 at 01:10AM by Jmillerdude http://ift.tt/1JW8dvQ AskCulinary