New batch of salamis in new dryer
New batch of salamis in new dryer
Saucisson sec au Beaufort on the left and Soppressata on the right in the newly converted dryer. So far, so good.[/img]
With the Soppa, I used Bactoferm F-RM-52. I soaked the casings in Bactoferm 600. I fermented in a covered meat lug at about 80°F for 12 hours.redzed wrote:Nice work airbrush! Looks like the sausages are coming along well. Did you use cultures? If so, which ones and how did you ferment?
The saucisson got a T-SPX culture and fermented at about 70°F in a covered meat lug for 72 hours. Casings also soaked in Bactoferm 600.
I really perforated the casings pretty well after stuffing.
I'm really happy with such beautiful white mold in the new drier.