Recent content by zzax
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Z
Curing salami with mold question
Ok, finally i removed all molds with vinegar and this how it looks at the end. Weight loss ~42%. Taste despite of my worries was good, no any notes of overfermentation or moldy. -
Z
Curing salami with mold question
Hm.. honestly i have no clue how to install dehumidifier in the fridge, not a lot of space. I dropped temperature to 13-14*C and humidity next to it decreased to 70% So i can play with this a bit. Looking on recipe for some salamis it recommended - Ferment/dry at 20º C (68º F) for 48 hours... -
Z
Curing salami with mold question
on picture it looks greyish but actually it green in center. For mold 600 it also sayd that colonies are white but can be grey.. oof.. actually i already whiped 1 time but with salt solution 3 days ago. This chamber is just a fridge with external thermostat. 80% of humidity now maintained by... -
Z
Curing salami with mold question
it looks bit worrying :-) i used for starter BessaSTART and inoculated the surface with Bactoferm Mold-600 -
Z
Curing salami with mold question
Ok, thank you, will decrease temperature a bit. Just wondering should i remove mold from surface and if so how to do it? Like slightly whipe out with strong salt solution? Cant find anything about post fermentation treatment. -
Z
Curing salami with mold question
Hi, im first time making salami and have might be silly question: how to know when mold fermentation finished? Is it necessary to stop future mold growth on sausages somehow? I understand that 40-45 days with moisture of 80-85%, t-17-18*C required in average. But what then? :-)
