Thanks Bob. After reading from the posts it appears the only way to know for sure is with a microscope. Do you guys think I should take a chance or am I better off just buying a new batch of T-SPX?? I thought I read somewhere that if you are nearing the end of the shelf life of the product that you ...

Igor, I read you worked at Chr. Hansen maybe you would know the answer?? I have some T-SPX that I have used before in the freezer. It says on the package "best used by 4-2014" but most say that its only good for 6-months after you open it?? I bought it on 3-13. Is there any way to test it to make su...

Nice Job, They look great!! Would love to see pictures when they are done.

Ok, as promised, here are some updated photo's of the venison/pork (50%/50%) dry sausages/salamis. I'm not sure why, but the mold-600 took nice to some of them and not so good on others. The smaller ones are just about ready and the reason for the smaller ones in the sausage casing is exactly for th...

Yeah Chris, that's what I did, I took them out after fermenting about 3 days, then washed them in a salt solution, sprayed them with the mold 600 & put them in the curring room. I just thought a little air movement might help. I don't think it would effect my temp. or humidity because the room is at...

Hello Chris, C.W. & all the other experts out there. This is my first fermenting chamber (converted wine cooler) that I used for the first time. It worked well in keeping proper temp. & humidity, except there was no air exchange leaving the salamis slimey & the bottom of the cooler soaked. I need to...

THANKS GUYS!! Yeah everyone loves the wine & salami, they kinda go together. I get the juice from canada (Hamilton, Ontario), about a 2 hour drive. He's the only guy I know of that imports his juice from Italy and my wine comes out awesome every year.

Redzed, the wine cooler cools down to the high 40's when it's running. This one has a bunch of different settings on it but the way I used it it never came on at all because I had it unpluged. I used the controller in the picture below in which you set it to either heat or cool mode. I used the heat...

Thanks DUK, let me try it. When I tried it the other day it kept coping the script & I thought I was doing something wrong. I didn't realize that I had to preview for it to actually turn into a picture! This is a picture of the wine cooler I turned in to my fermenting chamber. The only thing thats n...

Ok, I uploaded pictures on photo bucket but now how do you get them on here??[/code]

Happy Birthday C.W. & stay healthy!!

Hey Redzed that polish Salami looks great. Is that synthetic casing that you are using?? I made about 60# of the following last week: sopressata Romana, sopressata Calabria, Finocchiona, Salami Calabrese (All Len Poli receipes) I have been making this stuff for years, but this is the first time with...

Thanks Igor. That's exactly what I did, I doubled T-spx & I also added a little dab of vanilla yogurt just in case. This is the first attempt with the venison so I can't wait to see how it turns out.

Hi guys, I'm making venison dry sausage & salami for the first time (mixed 50/50, with fresh pork from the buther). I've made dry sausage & salami before, but always with 100% pork. Is there anything you guys think that I should do different?? Has anyone ever made it with venison & What can I expect...

Thanks Sawhorseray, That's all I needed to hear, it will be my Easter Present. Tell me, how easy is it to clean?? I was going back & forth between this one & the cannon that Kirby makes. But to be honest, I just don't have the time for a project, wiring that foot pedal to the cannon. One thing I can...