Hi, My recent batch of chorizo used Mold 600 solution for the first time. This seemed to be going well with a consistent covering of white mold after a few days. However a week after fermentation I noticed some gray/green dots on the chorizo - which dont look good : http://i.imgur.com/CebZvc9.jpg Cl...

I see that the you hygrometer is showing a RH of 99%, which is too high. I think that hygrometer is broken - it always shows 99%. I've got a couple of other sensors in there I trust better : 1. The sensor in the humidity controller (ie the box that switches the humidifier / dehumidifier on when out...

Unfortunately many of the spec sheets give us the"optimum" temperature for the bacteria to grow and multiply which usually is quite high and not necessarily the "optimum" temperature for fermenting a particular style of dry cured sausage. What temperature did you ferment at? I fermented the Bressas...

Hi, I managed to source some B-LC-007 starter culture from butcherspantry.com . I had to pay to get it shipped from the US - which meant it was out of cold temp storage longer than I would have liked, and was a bit expensive - but I finally got some. Email Evan Brady <evan@butcherspantry.com> if you...

Hi, I'm trying to make Chorizo using this recipe - https://ourdailybrine.com/how-to-make-dry-cured-spanish-chorizo-castellano/ . However I can't find anywhere I can buy the Bactoferm B-LC-007 starter culture in the UK or europe? I can see some US websites that have it - but they don't seem to ship i...