Giving up on it. The others are looking right.
Thanks,
Tom
Search found 56 matches
- Tue May 22, 2018 13:20
- Forum: Dry Cured Meats and Sausages
- Topic: Black mold
- Replies: 18
- Views: 9651
- Mon May 21, 2018 14:00
- Forum: Dry Cured Meats and Sausages
- Topic: Black mold
- Replies: 18
- Views: 9651
- Sat May 19, 2018 00:24
- Forum: Dry Cured Meats and Sausages
- Topic: Black mold
- Replies: 18
- Views: 9651
Ok, it's your meat, I understand and hope it ends up delicious. I appreciate your input. First run, I'm likely overthinking it but learning. So far, a lot less checking in on this than when I made my first batch of wine. :) How much, if any, black/not-white mold growth will you work with before tos...
- Fri May 18, 2018 20:04
- Forum: Hyde Park
- Topic: R.I.P Chuckwagon
- Replies: 18
- Views: 23686
- Fri May 18, 2018 17:19
- Forum: Dry Cured Meats and Sausages
- Topic: Black mold
- Replies: 18
- Views: 9651
- Fri May 18, 2018 14:42
- Forum: Dry Cured Meats and Sausages
- Topic: Black mold
- Replies: 18
- Views: 9651
Well the black, or something similar returned. To recap; put into the chamber May 7th, black mold developed in about five days and was cleaned off on day six (May 13th) and reinoculated. About five days later it looks like this. https://www.badgerandblade.com/forum/media/img_0822.60953/full I remove...
- Mon May 14, 2018 12:14
- Forum: Dry Cured Meats and Sausages
- Topic: Black mold
- Replies: 18
- Views: 9651
When you sanitized it did you spray it good and close the door and run it for a day or so? That is what I did with mine and it seemed to work well. Good luck with it and let us know how it goes. Yes, I cleaned it all out a couple of times when I started the cure and had it running for a week before...
- Mon May 14, 2018 00:52
- Forum: Dry Cured Meats and Sausages
- Topic: Black mold
- Replies: 18
- Views: 9651
Thanks. This helps. Although it was not the 600 mold I was looking for, it did appear to be a light white fuzz and black spores. Not slimy at all. After wiping it was all gone for the most part. The netting was not as white/tan as it was. I did give things a sanitize before entering the meat. I's a ...
- Sun May 13, 2018 21:33
- Forum: Dry Cured Meats and Sausages
- Topic: Black mold
- Replies: 18
- Views: 9651
Black mold
Greetings all, My first attempt curing. Whole muscle from a wild hog hind quarter. Cured in vac bag for a bit over two weeks, rinsed, respiced, stuffed into casings, netted, into my chamber at 55*F and 75% humidity, and dipped in Bactoferm 600 12 hours later. After a few days I saw light white fuzz ...
- Sun Mar 25, 2018 18:25
- Forum: Hardware
- Topic: Avantco Meat Slicers?
- Replies: 34
- Views: 20249
- Sun Mar 25, 2018 15:44
- Forum: Hardware
- Topic: Avantco Meat Slicers?
- Replies: 34
- Views: 20249
- Sat Mar 17, 2018 00:08
- Forum: Hardware
- Topic: Avantco Meat Slicers?
- Replies: 34
- Views: 20249
- Fri Mar 16, 2018 23:01
- Forum: Hardware
- Topic: Avantco Meat Slicers?
- Replies: 34
- Views: 20249
- Fri Mar 16, 2018 14:16
- Forum: Hardware
- Topic: Avantco Meat Slicers?
- Replies: 34
- Views: 20249
- Sun Mar 11, 2018 23:32
- Forum: Hardware
- Topic: Avantco Meat Slicers?
- Replies: 34
- Views: 20249