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- Users: Smokin' in Tokyo
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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?
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
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