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Home made starter/mold?
Thank you all for such fantastic advice. I'll get some "freshly" made salami and use the powdery casing as well as add mushed up pieces to the grind. I do make my own kapusta, so I'll use that too(mine is typically not very sour at all, which j guess should work well). I've got some primal...- Smokin' in Tokyo
- Post #14
- Forum: Sausage
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Home made starter/mold?
Hi all, I live in Tokyo and can't for the life of me find anyone selling any inoculants/molds/starters for salami. I want to do basic salami(I'm a beginner), but can't seem to find anyone who'd ship abroad. Is it possible to use the white mold from salami I buy? I know there are a few...- Smokin' in Tokyo
- Thread
- Replies: 17
- Forum: Sausage
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Bad batch - What to do?
Yeah, I'll try either far less or no sugar next time... I think it's my third batch that turned out like this. I learn hard. Quick update, after soaking the SMOKED bacon in water for 60 min or so, it DID get quite a bit of sugar (and salt) out of it. I was able to bake it at 320 or so with...- Smokin' in Tokyo
- Post #3
- Forum: Hot Smoked Bacon
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Bad batch - What to do?
Hi All, first post here. I just fried up a slice from the first belly that hit 145f. It did not get crispy(very chewy despite thinness) and burned at the lowest setting my fry pan would go. Just this morning I fried up some store bought(leftovers from a camping trip, I didn't buy it), and it...- Smokin' in Tokyo
- Thread
- bacon
- Replies: 3
- Forum: Hot Smoked Bacon
