Recent content by FuntonMeats

Oh yeah man! Once I learn more I’ll be sure to help anyone out as much as I can!

For real! It wouldve been so unfortunate to lose all that sausage and because of the help here it should be a great outcome! So grateful!!

Hey fellas! Just wanted to update since what we learned here seemed to help exponentially! We cleaned the sausages, got some air flow in the room and they are looking much much better. The help was very much appreciated! Thank you guys

Thank you so much for the insight! We will try this out and get some better air circulation. I really appreciate your time and responses!!

It is also supposed to get warmer during this week so we feel the cantina temperature is probably not adequate

Pepper paste, sea salt, fennel pollen, pork shoulder. We are cleaning with vinegar now. Only issue is that mother nature is not on its regular course (in Toronto, Ontario. Canada) The reading is 10.5 degrees celcius and humidity is at 60%. The only place we have to move thats actually cold is...

Been curing sausage in my cantina. They have been in for around 8 days. They seem to be growing some sort of mold and I cant find another picture/description of it online. Can anyone help with what this may be?