Hi
These cured sausages are 3 weeks old, I did a 12 hour fermentation as I wasn't going to be about for a while. They have been kept in a homemade arduino based curing cabinet. Which keeps the humidity between 65-80% and temp between 12-15c. All temperatures and humidity's are logged on my home computer (pi). My ranges have been fairly good except for two occasions where for a few hours things went down for a power cut and where I accidentally switched off the wrong wall plug before going out.
I used Bactoferm T-SPX as instructed. Although they recommend a 24 hour fermentation period rather than the 12 i did. I used a pre-mixed salt & #2 cure 28g per kg as instructed.
Whats the general consensus regarding this mold? Is it a good or bad white mold. Looking online there is a lot of talk about bad white molds being hairy/fuzzy. Which mine are.
I have vinegar wiped them and the cabinet, but I assume they'll come back. The little orange patch of mold is just mold that happened to form on a needle prick, so its covered with meat juice. This mold was on all the sausages except the smoked ones as expected.
Thanks
These cured sausages are 3 weeks old, I did a 12 hour fermentation as I wasn't going to be about for a while. They have been kept in a homemade arduino based curing cabinet. Which keeps the humidity between 65-80% and temp between 12-15c. All temperatures and humidity's are logged on my home computer (pi). My ranges have been fairly good except for two occasions where for a few hours things went down for a power cut and where I accidentally switched off the wrong wall plug before going out.
I used Bactoferm T-SPX as instructed. Although they recommend a 24 hour fermentation period rather than the 12 i did. I used a pre-mixed salt & #2 cure 28g per kg as instructed.
Whats the general consensus regarding this mold? Is it a good or bad white mold. Looking online there is a lot of talk about bad white molds being hairy/fuzzy. Which mine are.
I have vinegar wiped them and the cabinet, but I assume they'll come back. The little orange patch of mold is just mold that happened to form on a needle prick, so its covered with meat juice. This mold was on all the sausages except the smoked ones as expected.
Thanks