Search found 86 matches
- Sun Dec 20, 2015 23:39
- Forum: Dry Cured Meats and Sausages
- Topic: Thanks guys ! Mold here
- Replies: 3
- Views: 3626
Thanks guys ! Mold here
Hey guys ! Thanks for the info here is my meat locker and listening to redzed and the guys I have beautiful mold on my new batch. One concern is i always get green mold on my whole muscle cures. But I see in culetelli and other ones in Italy and stuff they have a lot of green mold with no concern. I...
- Wed Dec 16, 2015 06:36
- Forum: Dry Cured Meats and Sausages
- Topic: Salami problems
- Replies: 31
- Views: 22162
- Wed Dec 16, 2015 06:35
- Forum: Dry Cured Meats and Sausages
- Topic: Salami problems
- Replies: 31
- Views: 22162
- Wed Dec 16, 2015 00:07
- Forum: Dry Cured Meats and Sausages
- Topic: Salami problems
- Replies: 31
- Views: 22162
- Mon Dec 14, 2015 07:00
- Forum: Dry Cured Meats and Sausages
- Topic: Salami problems
- Replies: 31
- Views: 22162
Salami problems
Hey guys I have been making salami for a little while my family did it back in Italy and your probably wondering why on here asking questions ? Well I done have Italy humidity and caves lol any way, I built a nice chamber- hum1 controller for humidifier and de humidifier, a fridge cut out and wired ...
- Sun Nov 29, 2015 21:28
- Forum: Dry Cured Meats and Sausages
- Topic: Salami problems
- Replies: 31
- Views: 22162
I just figured since it gets cold quick in that area and I hang the links into the bottom it might have uneven curing- the fan turns on up there in the freezer area and gets to 50 quick and then has to even out the fridge. Takes no time but there is a good 5 minutes that it's low up there. I see whi...
- Sun Nov 29, 2015 20:41
- Forum: Dry Cured Meats and Sausages
- Topic: Salami problems
- Replies: 31
- Views: 22162
- Sun Nov 29, 2015 20:40
- Forum: Dry Cured Meats and Sausages
- Topic: Salami problems
- Replies: 31
- Views: 22162
- Sun Nov 29, 2015 20:36
- Forum: Dry Cured Meats and Sausages
- Topic: Salami problems
- Replies: 31
- Views: 22162
- Fri Nov 27, 2015 18:58
- Forum: Dry Cured Meats and Sausages
- Topic: Salami problems
- Replies: 31
- Views: 22162
redzed , I run a small circulating fan from a computer. It's been curing 4 weeks and everything looks well but don't have the taste it should. I never tested the started ph but the ph now is spot on. I ferment room temp for 12-16 hrs and put into chamber after its brightened ad awake. Following the...
- Fri Nov 27, 2015 04:06
- Forum: Dry Cured Meats and Sausages
- Topic: Salami problems
- Replies: 31
- Views: 22162
Salami problems
This is the original post: Hey all, I have been doin charcuterie and fermenting sausages for awhile. I'm new to the chamber and mold stuff, I follow ruhlmans book, and I'm running 55 degrees f and 65-70 percent humidity with a circulating fan everything set up perfect but I cut into one of my soppr...