Recent content by mochosla

So, here is the final product. I took some out today as they seem to be read.They have a hard even consistency. I removed the casing, cut them in half and tasted a sample. Oh boy, the flavor is amazing. I put them in vacuum bags to help redistribute humidity (although they seem to have the same...

I followed the instructions on the recipe which asked for 12 hours. But yes, the FRM 52 calls for a lot more. I will have to wait and see what happens. Thank you for your help. 

I used FRM 52 and left them at about 85 degrees for 12 hours. Is that why I'm having this issue? I assume they will continue to ferment in the chamber but it will take longer. Correct? The chamber is 60 degrees.

So, the salamis have lost about 40% of their weight so I decided to cut into one of them. While smell and flavor were great, the meat is somewhat mushy. Any thoughts?

The size is just a regular small fridge without a freezer. The issue I believe I have and may confirm your comment is that the sausages seem to be getting a bit too much mist. Even though the RH was at 75%. I was expecting them to be drier and they were not. Now that I removed the humidifier...

So, it has been 21 days since I made these. I have lost about 30% of the weight and they seem to be doing fine. Humidity is at around 70% and I changed the humidifier for a container with salt and water. My only concern is still the strong smell of mold/cheese but I'm going to asume that this...

Yes. All pork.

Thank you. We had a family get together yesterday and had a couple of the salamis. They were great!

Hi guys. Is there such a thing as too much good mold? The salamis are fully covered on it and the fridge has a somewhat strong smell of humidity/mold.

Pretty good mold coverage. Smells good too 

Looks like the mold is growing now! I took the other salamis out, raised the temp to 60 degrees and lower the humidity to 72%  as recommended by the recipe. Let's see happens. 

So I pulled out the remaining salamis I did not think were going to make it as they are squishy and cut into one of them. Well, the color looks fine and it smells just like the one we ate last week. I decided to taste it and the flavor is just fine so I'm putting them in my regular fridge for a...

Looks great! I love the dark color. Is it 100% pork? 

Hi guys. So, since out of my previous batch looks like no more than two pieces are going to be okay, I'm trying again and I hope for better results. I used a recipe I got from a Charcuterie book and a lot of help from DaveOmak so let's see how they turn out this time. I used F-RM-52 and...

Well, thank you all for all your assistance. I had my brother and nephew over yesterday and told him about the salami and my fear of eating. He was like, heck with it! Let's try it. It was very good! We ate the whole thing and we are all still alive :-). Now, I just have to figure out why the...