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The way you inoculated your blue i.e Harvested the blue from store bought cheese I'm sure it will be excellent. The only time I have made a blue that was unpalatable was my first make. I have liquid Penicillium roqueforti mold culture that is very difficult to measure for small batches and is...
Nice job on the Gouda, spiced Gouda is one of my favorite cheeses to make. I haven't made cheese in a while but picked up 40L of milk this morning 5.7% MF still deciding what to make.
Don't know if anyone is following this thread but I have purchased these summer sausage bags and they work very well. Good quality and reasonable. The seller is in London Ontario...
I use butter milk and hang in at room temp for a day or 2 by the they are dry enough to smoke. Then hang at 8 - 10 degrees 75% humidity until 30% of green weight is lost or your preference of dryness is reached.
If you used muslin bags they need to be soaked in water before stuffing to prevent the meat from sticking to the cloth. This link may be of some help.
https://www.smokingmeatforums.com/threads/summer-sausage-in-muslin-bags.176286/