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Help needed. Salami Fermentation process delivers odd smell and mold.
Hello, people of meat. I'm having issues with my Fermentation method, during the process of Fermenting sausages and Salamis within the 2nd and 3rd day of fermenting meat @27-30C (80-86F) White slimy mold appears on the casings of all sausages. I have read in the past that white mold is somewhere...- BarberMeatHead
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- Replies: 1
- Forum: Food Safety
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Help needed. Too dry meat surface after smoking
Guys I need some advice, help. I smoked meat at around70-80F for 2 days with a rest time during The night time. My meat (loins, Coppa, shoulder and Ham) came too dry on The surface in my opinion. Appereantly I overdoNe with smoke and sometimes i may let temperature go a little bit to high...- BarberMeatHead
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- Replies: 8
- Forum: Info and Practices
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Commercial Chorizo jamondor recipe.
Hello guys. I'm about to do a batch of sausages of all types and decided to take my chances asking for a recipe of a sausage I bought a few years ago.Uploading the picture in case someone recognises it and can help with it , noticed that many of there product have same paprika filled color so...- BarberMeatHead
- Thread
- Replies: 3
- Forum: Sauces, Rubs & Marinades
