Thx Divey. I only get pure white mold 600, no other molds ever show up. But I dont like the white mold flavor that gets into the salumi. So i am trying to find a system that doesnt get white mold at all. I have some P. Sorbate and will try a 5% solution to try to keep the white mold off. Thx! If yo...

I can't edit the old photographs..........argghhhh!!!!

Thanks for the Photobucket folks to turn into a bunch of jerks. I'm not paying any money for their photosharing rip offs. I shall now go back and delete the photobucket photographs and insert photgraphs with another photosharing website, IMGUR. Sorry about that little rant. Yes, this is a recipe tha...

The salami has finished its curing stage and has no been vacuum packed and in the cool room.

As requested, here is a pic of the completed Salami.

I now have the Potassium Sorbate, is it preferable to spray the 3% solution onto the Salamis or wipe them?

My Potassium Sorbate that I bought on-line has not arrived as yet so I decided to give the Salamis another wipe down with white vinegar. Here is a photograph of the mold before wiping and another photograph after. I'm rather pleased with the way they are curing. http://i1285.photobucket.com/albums/a...

If you are going to remove mold before Vacuum packing your Salami make sure that you allow the Salami to air dry before vacuuming. Last year I wiped over the Salami with white vinegar and vacuumed them straight away. The bloody mold grew back on the Salami. I had to re-vacuum all the Salami after cl...

Here is a photograph I took from the book describing what to do with the Salami when mouldy....



This book is the 6th Edition and was printed in 2013.

Hi Divey, To begin with, turn down your temp to 11-13. !5 is the maximum temp but really should be lower, especially during the first couple of weeks. If you don't want mould, the smoking should keep it in abeyance for a while, probably two three weeks. Probably not a good idea to use olive oil on ...

I made some fresh Salami seven days ago today and they have been hanging at a temperature of 16 deg. C with humidity at 75%. When I got the Salami out of the cellar room to smoke them last Saturday, I noticed that they had a very odd array of molds. There was white dots, some very light fluffy grey ...

Hi Divey, Last word Ihad from CHR Hanson's rep in Oz they had decided to make Bactoferm available here for us through the MBLSA in South Australia. They were going to apply for an import licence through Quarantine, which was expected to take some weeks. That period of time, I think would be round a...

Just another quick one: I can't locate Bactoferm 600 mold anywhere here in Oz.Does anyone know its specs or is there any good alternative? Thanks heaps Ursula I know that this thread is a little old and your problem of not being able to purchase Bactoferm 600 in Australia may well be sorted out by ...

Divey I wouldn't use the sodium tripolyphosphate in a fermented sausage as it is used as an emulsifier and to retain moisture....neither of which is good for salami making. As far as the Sodium Erythorbate you can just eliminate it from the recipe. It is used as a cure accelerator and helps to pres...

Thank you Bob. Sorry about the questions.... is there an alternative for the Sodium Erythorbate :?: I have a product here that I bought off a local Butcher Supplier which is an 'Emusifier' and it contains sodium tripolyphosphate (does not indicate a percentage), butchers use this on a daily basis in...

Very impressive looking Salamis there. I have a couple of questions after a post from rgauthier, is F-LC the same as T-SPX :?: I have some T-SPX here at the moment. And when you brush/spray the Salamis with mold, what mold do you use :?: I am a Hunter and have a small freezer that is holding quite a...