Mould-600
-
- Beginner
- Posts: 34
- Joined: Fri Jan 20, 2017 02:20
- Location: California
Mould-600
My first Cured product, a Salami Cascina recipe from Len Poli
This recipe didnt ask for any M-600 but after reading a lot about it i decided to use it. I also used F-LC.
I found the following instructions on its use so this is what i did
"To use Bactoferm Mold-600, add 3 grams of M-600 to a cup of 68°;F. lukewarm (not hot) distilled, chlorine-free water, and allow it to develop 12 hours. After the 12 hours, add 1 liter of distilled, chlorine-free water. Dip sausages in the solution."
Its been 4 days and not a sign of any mould whatsoever, Chamber is at 53F/90%
Am i just being impatient or should i re-apply the M-600?
This recipe didnt ask for any M-600 but after reading a lot about it i decided to use it. I also used F-LC.
I found the following instructions on its use so this is what i did
"To use Bactoferm Mold-600, add 3 grams of M-600 to a cup of 68°;F. lukewarm (not hot) distilled, chlorine-free water, and allow it to develop 12 hours. After the 12 hours, add 1 liter of distilled, chlorine-free water. Dip sausages in the solution."
Its been 4 days and not a sign of any mould whatsoever, Chamber is at 53F/90%
Am i just being impatient or should i re-apply the M-600?
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
-
- Beginner
- Posts: 34
- Joined: Fri Jan 20, 2017 02:20
- Location: California
Like Butterbean said it grows slower at lower temps. Next time apply during the fermentation step. If you don't see white dots developing after a week try re applying. For a small batch you really don't have to dilute it that much. More info and pics in this thread: http://www.wedlinydomowe.pl/en/viewtopi ... sc&start=0
-
- Beginner
- Posts: 34
- Joined: Fri Jan 20, 2017 02:20
- Location: California
-
- Beginner
- Posts: 34
- Joined: Fri Jan 20, 2017 02:20
- Location: California
-
- Beginner
- Posts: 34
- Joined: Fri Jan 20, 2017 02:20
- Location: California
Now have a controller linked to a bulb in the chamber, the temp is at 58-60F and the humidity 78%
Took the Salami's out and weighed them, all 3 pieces right at 12% loss and a fine white dusting of mold on 70% of the surface and a few larger spots.
I did notice ever so small specks of green in the center of a few of the white mold spots, seems to be where i had pricked them, do i need to worry about that?
Took the Salami's out and weighed them, all 3 pieces right at 12% loss and a fine white dusting of mold on 70% of the surface and a few larger spots.
I did notice ever so small specks of green in the center of a few of the white mold spots, seems to be where i had pricked them, do i need to worry about that?
-
- Beginner
- Posts: 34
- Joined: Fri Jan 20, 2017 02:20
- Location: California
-
- Beginner
- Posts: 34
- Joined: Fri Jan 20, 2017 02:20
- Location: California
I will lower it, shouldnt be a problem, was just following the recipe which says 55-60Fredzed wrote:59° is the high end temperature for drying. I suggest that you dry at 52-53. Slower and safer.Fusion5567 wrote:Now have a controller linked to a bulb in the chamber, the temp is at 58-60F and the humidity 78%
but i like "safer" thank you
-
- Beginner
- Posts: 34
- Joined: Fri Jan 20, 2017 02:20
- Location: California