Another pic

So after a week I’m developing a white Mold with green blooms? The green Mold always seems to come even if I use store brought white Mold. This year I didn’t use any white Mold it’s started naturally. Does the green look ok? I was at the salami supplies shop last week and hers were covered in this w...

Thanks butterbean, I fermented in a chest freezer (switched off) with a fish tank heater in a water container to provide necessary heat and humidity run of a InkBird temp controller. Hopefully they’ll be ok, it seams the more I try perfect my salami the more issues I get

Hi guys just after reassurance I’ve just taken my salami out of my fermentation chamber and have noticed white specs of Mold starting, is that normal to occur during the fermentation? It’s been 72hours at 20c as per starter culture instructions. They were slightly sticky aswell? I know it’s probably...

https://www.flickr.com/photos/186578590@N08/49400842666/in/dateposted-public/ Cobb’s went into the smoker this morning after 3-4 hours will tie/net them and then wait for a month or two I’ve run out of cured meats at home so also did quick duck breasts which are small but hopefully will see me throu...

Perfect exactly what I was thinking re temp just wanted to get confirmation. I’ve smoked them before for around 4-5 hours and that was perfect for my liking. Now I’ve got a UFO cold smoke generator which puts out a lot more smoke than my old pellet smoker so might reduce the time a little and go fro...

If the meat you’d like to cold smoke is raw/uncured, then colder is better. As long as it’s not frozen, wet or freezing, it will take on the smoke flavor just fine. It’s an unusual practice, but I do it quite often during the cold season where I live, in order to add an authentic smoke flavor to la...

Hi guys tried finding it using the search function, no luck. I’m after the ideal temp to cold smoke pork at? I’ve made a dedicated cold smoker in a chest freezer so can control the temperature quite well now just after the ideal temp? Obviously I want it below 70f but if I go too cold will the meat ...

haha iam usually one to take my hobbies way to far but don’t think my wife would appreciate that hanging in the back yard...my recipes are still quite basic don’t want rock the salumi world to much just yet. I have done a white wine infused capicola which was a friends recipe that we also cold smoke...

Hi guys, been lurking on here for a while and decided to join in the fun :wink: , from Australia with Croatian heritage so have grown up on mostly smoked/ cured meats and looking to continue the tradition. Have been making salami with a few Italian mates the last few years and coppicolla but now loo...