TOTAL YUM!!!!!

LOUSANTELLO wrote:http://imageshack.com/a/img924/1323/P3a8YB.jpg

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Start with 3g/kg sweet, then add 2g/kg hot, see how you like it and adjust the next batch according to your preference. As Bob pointed out cayenne is usually used in American style pepperoni to give it a bit of heat. As to the heat in Hungarian paprika it really varies. The Szeged brand that I have...

No reddish or tannish, just the photo I think drawing the colors from the flash and the wood. Ruhlman recipe from Charcuterie, Bactoferm F-RM-52, started the incubation with a spraying of Bactoferm 600. Recipe 450 gm fat back 1800 gm pork shoulder 10 gm bactoferm F-RM-52 60 ml distilled water 56 gm ...

Chubs are not touching. Started on 3 June with 80 % humidity 60°F. Reduced humidity to 72% today.

Bob, what say you about the mold?

I actually did use mold 600 and fermented at 85°F with 80% humidity for 12 hours.

OK. So I have my Soppressata in the drying fridge and my mold is starting to appear - some white and some not so white. Even a few black spots. What do I do now? Here's a couple pics http://i94.photobucket.com/albums/l111/gsniff/soppressata%20%201_zpspbsb9ixy.jpg http://i94.photobucket.com/albums/l1...

In the drying chamber for the long wait.

Thanks so much for the response. I'm relieved now. I got adventurous and made 10 pounds and would have hated to waste. Now the wait!!

OK, so I'm making Soppressata and using hog middles for the casing. I soak the middles for several hours, changing the rinse water frequently and flushing the interior bunches (as in maybe 12 times or so. Then, instead of tap water I soak in distilled water and again rinse the insides with distilled...

I appreciate the advice very much. I used the UMAi method in the bag. I dried it in my garage refrigerator with the temp right at 42 degrees F. I put a bowl of water under the drying rack to provide some humidity. I have one more that just started using UMAi and I'll do it longer as you suggest. How...

My first Capicola after a 7 1/2 week cure. Delicious!!

Happy Easter!

Here they are - very tasty! Uniformity will be a goal on the next batch.

I did the next bologna and had significant improvement. I still got a loose case (used red fibrous casings) and a little rendering, but the bologna is moist and very flavorful. A picture will follow. I mixed more (more of emulsification) and cooled my processing temps down. One question I have - I'm...

What kind of casings did you use? The mold may have been prevented by the premature drying of the cases, and the low humidity initially. May cause a bit of case hardening on the end product, but no mold growth would be worth it to me! Case hardening can be reversed to some degree by vac packing and...

Bob K wrote:The reason I asked is that a lot of folks prefer to not have mold and its very difficult to avoid.

When you say distilled water with the bactoferm did you mean the bacterial culture or the mold culture

Bactoferm F RM 52

and after 2 days sprayed with Bactoferm600 which did nothing.