Hello Ssorllih, The yellow material is grainy and mushy. No off smells and the rest of the meat cuts very well. Bone seems to be where you have the greatest chance of bacterial contamination, from what I have read. The gray stuff is also a source of concern. Thanks for any help that you can provide....

Hello to All, I'll first take time to thank BUBBA (aka Ron) for posting these pictures for me. Thanks again, Ron. I have posted these pictures to ask and seek advice on what may be a bacterial contamination problem. If there is a problem, these photos will hopefully provide others with guidance on w...

Hello Bob, Thanks for the information. For a moment, I thought that that was my fermentation/drying chamber. Very similar to the one I built. Right now the initial 24 hr fermentation is taking place. Since I have a smoke house that I built and a pastrami ready to smoke tomorrow, it is convenient to ...

Tried my hand at a fast fermented pepperoni using the Marianski recipe. Instead of FLC culture, I used the LHP due to its availability. I will NOT be smoking the pepperoni, and since I only had 2 inch protein lined casings, does anyone have an idea of how long it will take to dry? I realize that the...

Excellent information gentlemen for both myself and others I'm sure. Crusty, You bring up an excellent point about the flavor adulteration that may occur with the olive oil.......Since I don't have a source for grape seed oil, light EVO will have to due. Interesting story about the family in the Azo...

All Great information. Just one additional point of clarification........If you use the olive oil method of preservation, do you leave the casing on with the white penicillium mold, or is it best to remove the casing before immersion? Thank you to all for the welcome and advice..........Jerald

Hello Jan, Thanks for the additional information. Yesterday, I opened up my first attempt at fermented sausage. The wife and I are still standing this morning, so I must have done something right according to her. Flavor took me back to the late 50's when my father sold meats in his mom and pop groc...

Thank you to all for the quick responses. Really helpful information. BTW, Crusty old boy, is it Shiraz or Syrah for those great Australian wines? Wife was also wanting to know what plonk was. Cabonaia had that taken care of. My other question regarding the olive oil treatment is the following: Are ...

Hello to all. First, I would like to thank all of you for the great ideas and insights. I've built my smoke house, and cured some meats thanks to the great ideas and documentation that is on this website. Recently, I have just tried my hand at fermented sausage and am in the final weeks of curing an...