Backslopping mould culture
Backslopping mould culture
The sausages on the left is my latest batch of Salame di Cervo, 16 days after fermentation. I am getting low on on Bactoferm 600 Mould, so instead I inoculated them with mould from skins of previous salami that I had frozen in a plastic bag in my freezer. The skins had been frozen for at least 3 months. I took a few, immersed them in distilled water, added a pimch of dextrose and sprayed the salami after the initial fermentation period. The Penicillium nalgiovense came to life very quickly and coated the sausages thoroughly. No wild moulds are visible and the grey spots on the photo is yeast. Shows that this is one culture that survives temps of -20°C.
Last edited by redzed on Thu Dec 14, 2017 09:16, edited 2 times in total.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hey Red,
Did you know that backslopping dates back to the time of the Romans? No kidding. It was a very popular procedure. Gosh, I was just a child at the time, but I remember racing my chariot up and down the cobblestone streets and being pulled over by the Centurions for speeding.
Did you know that backslopping dates back to the time of the Romans? No kidding. It was a very popular procedure. Gosh, I was just a child at the time, but I remember racing my chariot up and down the cobblestone streets and being pulled over by the Centurions for speeding.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Re: Backslopping mould culture
Hi Redzed, Thanks for the link about this mold, I will definitely do that, the mold here are very expensive!
Re: Backslopping mould culture
I’ve only inoculated one set of salami and now it just transfers and grows on the new ones as I put them in.