Recent content by stackhsc
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Good mold or bad mold
Thanks. I actually started looking today for just that but again, smallish town. Not many independent places with stuff like that. I checked a grocery store today and they didn’t seem to have anything but I’ll keep looking. -
Success to build on
Mine felt harder at one point when it was hanging in the basement. Once I moved it to the curing chamber the humidity was a bit higher and it softened back up some. I think if I had more of it left I’d vac seal it and let it equalize just to try it. Congrats on yours. If you can throw a picture... -
Good mold or bad mold
Likely what I’ll do. Just don’t have easy quick access and am learning as I go. I would have purchased it long ago if I had thought I needed or wanted it. Just realized it would be good and the next day saw that stuff and thought it might work. I’m sure waiting for some to ship won’t matter time... -
Good mold or bad mold
Valid point. I’ll ask them if they inoculate anything. -
New to curing looking for guidance
Thanks. Yes your assumptions are correct. Appreciate the info on the minimum salt level too. -
New to curing looking for guidance
Yes I have it after you recommended it in one of these threads :). Working my way through it. -
Good mold or bad mold
ExActly. Good info. But is the stuff I have growing ok to propagate -
Good mold or bad mold
No. I bought it fresh from the store and I noticed this on it after about a week in the fridge. Figured if it was the correct stuff I’d use it -
Good mold or bad mold
No I did not. It’s from a local meat shop and figure if it was good mold I would let it continue to grow in the meat chamber. Currently it’s in a paper bag in the fridge and no where near the chamber. -
Good mold or bad mold
I understand white mold is generally considered good. Just wanted to see if folks thought this was the good stuff so I know to let it keep going or clean it. Thanks -
New to curing looking for guidance
Thanks. The ones I started.... well so far one of the ones I started turned out really well. Just a bit in the salty side but otherwise I’m happy. A bit of learning a bit of beginners luck and lots of good knowledge from forums like this helped lol. -
Success to build on
I agree. Not sure why or how but there doesn’t seem to be any significant hardening outside. There is slightly but not loads. It’s only a small piece with pretty good surface to weight ratio and no fat to speak of. Maybe that’s it ?? -
Success to build on
First lonza. First success. Thank you all for any guidance you’ve shared with me. It was 630g cured, 40 percent loss in 13 days. It’s a bit saltier than I’d prefer so I’ll back it off a bit on future ones. All told I’m happy for a first run. -
New to curing looking for guidance
Ok. Thanks. I’ve seen it said both ways so just wanted to be sure -
New to curing looking for guidance
Hi. Just for clarification. I’ve seen this formula again but this time it seemed to be to be implied that the cure could penetrate 1/4 inch a day. So a 2 inch piece that had cure on both sides would take 4 days as it’s being penetrated from both sides and the. 2 days extra for the inch so 6 days...
