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Thanks for the help. As an update I sanitized my chamber I wiped off all mold on salamis. I activated the mold 600 for 12 hrs then made a solution of it and sprayed the chamber. I rehung the salamis but also made sure there was a small fan in the area to move the air around. It has been a week...

Thanks for your input. I will send some pictures when they get closer

I feel you may be correct. I have never read anything about using the mold600 other than on the casing. I will sanitize my cabinets and just keep monitoring the mold. Your profile picture should be enough persuasion. Thanks

even a better idea. Thanks

ok so I will use the mold 600 to clean the cabinet and racks sounds good thanks

Thanks for the warning I ordered some mold600 last night but I guess I will hold onto it till my next batch. I used natural protein collagen middles casings if that matters or has any thing to do with the mold or use of the mold600 

thanks yes it is mostly flat and powdery but that green tint scares me

Hi dave so Im ok to apply mold 600 even though they have been hanging 2 weeks thanks for the reply

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...

thanks for the reply. I moved the salamis to two chambers and actually put them in the basement where the temp is better than the garage. Wife doesn't know yet.

Thanks I kind of thought that also.I made to large of a batch. I am going to try to split the batch or maybe put dowel pins in between the touching sausages

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

thanks for the help.  Jomama

Hydrion S/r Dispenser 0.0-6.0 Ph Range 96 - 15 Ft Roll w/ Color Chart/ Dispenser This is what I bought on amazon Jomama

Thanks for the tip. I found some on amazon that go to 6.0 so I will try your 2 parts distilled 1 part meat plan. Jomama

I read the article and understand the formula used. So my next question is how do I know when the Ph level is 5.3 I obviously don't have a Ph tester. The only Ph levels I ever tested was on liquids with the strips in a test kit. Any easy suggestions? Jomama

I can lower that temp also. I thought 90 was a little high also

Oh wow that is a lot of reading. I will probably print this out and study. Thank you it is very interesting and all my friends eating my finished product will also thank you Jomama 

The package actually says for slow (traditional) and fast acidification based on temp used during fermentation. It doesn't say for how long. I guess I could go with whatever the recipe calls for. It just seemed like each recipe had a wide range of fermenting times.

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...