- Sep 23, 2014
- 30
- 10
I have read that when aging/curing longer term things like salami and capicola, there are good molds and bad molds. It seems there are a few products that will enhance your "good mold" population. I wonder if it is possible to buy a white covered sausage of some kind in hopes of colonizing other meats in teh same curing chamber with the good stuff?
I assume you can wet wipe it off and on another meat potentially?
Gus
I assume you can wet wipe it off and on another meat potentially?
Gus
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