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Edit 24-30hrs fermenting at 20-23d @ 90%humidity

Didn’t use any mould 600 but wiped down sausage casing with vinegar and water solution after stuffing

Meat was from our own pigs 🐖, butchered by a local butcher and then frozen for about 3 months. I defrosted the meat for this recipe

It was 90-95% humidity

Thanks for the replies , The Calabrian chille paste I used didn’t have any vinegar added I have just cured my first batch of Nduja after fermenting for 12hrs and curing for 31 days at 12 d 70-80%Rh. I used bactoferm and Prague #2 . After fermentation for 12 hrs at 23-25 d my Nduja tested 4.6...

I live in Ireland - I talking more from a bacterial sense. I have my cured Nduja currently hanging in a wine Cooler the kitchen . I have left the door of the cooler a crack open as it seems to help with controlling the humidity. For the past week my temp is 12 degrees and my humidity ranges...

Is it safe to hang meat to cure in my kitchen ? Away from food prepping areas ?

Hi I have been curing nduja for one week now - inclusive of fermenting at 90% humidity at the 23 d temp. I have two chubs which are cased in hog bungs and one in a large 50 mm collagen casing. The curing temp has been fluctuating between 75-90 5 humidity at 12-14 degrees temp. I'm using a wine...