First Attempt at Whole Muscle Salami - Result and Questions
Posted: Fri Dec 20, 2019 05:27
I recently made my first try at whole muscle salami. Followed the recipe for spicy capocollo from cajuneric's youtube channel here:
https://www.youtube.com/watch?v=vFfqwyxC_Zo
Except used pork loin instead of pork collar, so I guess its really lonzino. Used a 900g piece of commodity pork loin (Smithfield?) and a piece of heritage pork loin weighing 600g. Followed the method in the videos fairly closely including spraying with B-LC-78 just before stuffing in the casing and spraying with Mold 600 after casing. The larger piece was stuffed into 85mm fibrous casing and the smaller into 65mm collagen. Both were netted. After 32 days in the chamber at 55ºF and 80% humidity, both had lost 40% weight. There was a nice coating of white mold as shown in the curing chamber photo below.
When I peeled the casing off the smaller piece, there were some blotches of white mold inside the casing. I didn't think much of it and cleaned it off with some vinegar.
When I peeled the casing off the larger piece there was some white mold along with spots of green mold. From what I've read here, the green mold is not desirable, but, if not slimy, not hazardous. I took a picture of this (below). Then cleaned it off too.
Both tasted good, and I'm not sick, so I guess they're OK. I've tacked on a picture of each below.
The questions:
- Is it normal for mold to form inside the casing, and if not what might I have done wrong?
- What about the green mold, I'm not trying to culture penicillin and would like to eliminate it in the future.
- The video says he sprayed the B-LC-78 just before casing, but the package directions say to mix it with the cure. Does anybody use this culture, and if so, how.
If you read this far, thanks for your patience.
John
https://www.youtube.com/watch?v=vFfqwyxC_Zo
Except used pork loin instead of pork collar, so I guess its really lonzino. Used a 900g piece of commodity pork loin (Smithfield?) and a piece of heritage pork loin weighing 600g. Followed the method in the videos fairly closely including spraying with B-LC-78 just before stuffing in the casing and spraying with Mold 600 after casing. The larger piece was stuffed into 85mm fibrous casing and the smaller into 65mm collagen. Both were netted. After 32 days in the chamber at 55ºF and 80% humidity, both had lost 40% weight. There was a nice coating of white mold as shown in the curing chamber photo below.
When I peeled the casing off the smaller piece, there were some blotches of white mold inside the casing. I didn't think much of it and cleaned it off with some vinegar.
When I peeled the casing off the larger piece there was some white mold along with spots of green mold. From what I've read here, the green mold is not desirable, but, if not slimy, not hazardous. I took a picture of this (below). Then cleaned it off too.
Both tasted good, and I'm not sick, so I guess they're OK. I've tacked on a picture of each below.
The questions:
- Is it normal for mold to form inside the casing, and if not what might I have done wrong?
- What about the green mold, I'm not trying to culture penicillin and would like to eliminate it in the future.
- The video says he sprayed the B-LC-78 just before casing, but the package directions say to mix it with the cure. Does anybody use this culture, and if so, how.
If you read this far, thanks for your patience.
John