Following the direction NEPAS is heading with his next Lonzino, I did the 6 pictured above (no casing). I added the step of brushing with olive oil and cracked black pepper...
I am getting some small dots of natural (wild) white mold now on mine as well. I got mold even on the smoked ones... I thought smoking was supposed to keep mold off? I wiped them off with vinegar, in preparation for the M-600 bath tomorrow morning.
My chamber keeps rising in humidity, without any running of my humidifier (going from 72% - 82% in 24 hrs.). Anyone know why? Is it the meat drying and throwing humidity into the air?
Here's a Pic of my 6 with a fresh coat of olive oil last night.
Edited by nrich - 3/28/12 at 7:01pm