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Divey
- Beginner
- Posts: 48
- Joined: Wed May 29, 2013 22:15
- Location: Sydney
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by Divey » Thu Aug 10, 2017 01:33
I can't edit the old photographs..........argghhhh!!!!
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harleykids
- Passionate
- Posts: 310
- Joined: Fri Jan 08, 2016 03:03
- Location: Olathe, KS
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by harleykids » Thu Aug 10, 2017 02:34
Thx Divey.
I only get pure white mold 600, no other molds ever show up.
But I dont like the white mold flavor that gets into the salumi.
So i am trying to find a system that doesnt get white mold at all.
I have some P. Sorbate and will try a 5% solution to try to keep the white mold off.
Thx!
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Divey
- Beginner
- Posts: 48
- Joined: Wed May 29, 2013 22:15
- Location: Sydney
Post
by Divey » Thu Aug 10, 2017 03:28
harleykids wrote:Thx Divey.
I only get pure white mold 600, no other molds ever show up.
But I dont like the white mold flavor that gets into the salumi.
So i am trying to find a system that doesnt get white mold at all.
I have some P. Sorbate and will try a 5% solution to try to keep the white mold off.
Thx!
If you have pure white mould on your Salami's, I would be a happy camper and would not be touching it.
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harleykids
- Passionate
- Posts: 310
- Joined: Fri Jan 08, 2016 03:03
- Location: Olathe, KS
Post
by harleykids » Thu Aug 10, 2017 03:35
Yeah, I know. But I dont like the flavor it imparts into my end product.