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I am having problems with mold on my salamis. They are hanging in 55 degree 70 humidity. After 12 days the mold started I have white mold but it has green tint in it. I wiped it off with a mix of vinegar and water but it seems to come back.Should I just keep wiping off the meat looks good but...

is it ok to have the hanging sausages touch each other in the drying chamber Jomama

I have been reading a lot about curing the sausage. I can't seem to get a definitive answer on how long to ferment the sausage before I place it in my 52 degrees chamber. I am going to try to make a Soppressata and possibly a Cacciatore type sausages. I am using Bactoferm F-LC. My fermenting...

Hi all, I am from North east Ohio, the Cleveland area. I am just starting to experiment with drying sausage.  I am using prague #2, buttermilk culture, dextrose.I am using a small college dorm refrigerator, I can get my temperature to 52 degrees but my humidity is only at 50%. I tried a pan of...

I'm using a college dorm fridge. I have it at 52 deg and 50 humidity. Tried the pan of salt water to raise humidity to 70 but no luck stays at 50. The readings are with an empty fridge if I hang the sausage in the fridge will the humidity go up.