- Feb 6, 2024
- 7
- 4
Recipe?! Starter culture used? YourBeen curing sausage in my cantina. They have been in for around 8 days. They seem to be growing some sort of mold and I cant find another picture/description of it online. Can anyone help with what this may be?
Pepper paste, sea salt, fennel pollen, pork shoulder.Recipe?! Starter culture used? Your
Environment where sausage is being cured ?indaswamp should be able to help
We are cleaning with vinegar now. Only issue is that mother nature is not on its regular course (in Toronto, Ontario. Canada)** Clean all the sausages with a 50/50 mix of white vinegar and water immediately. Then rehang and dry with a fan until the surface of each sausage is dry but still slightly tacky. Do not over dry.....then reduce airspeed to 4" per second....
It is also supposed to get warmer during this week so we feel the cantina temperature is probably not adequatePepper paste, sea salt, fennel pollen, pork shoulder.
We are cleaning with vinegar now. Only issue is that mother nature is not on its regular course (in Toronto, Ontario. Canada)
The reading is 10.5 degrees celcius and humidity is at 60%.
The only place we have to move thats actually cold is our fridge but we couldnt hang them in there.
My father is stacking them in a bucket right now, not letting them touch and seperating layers with paper towel.
Any advice would be greatly appreciated
10.5*C is plenty cold enough. Ideal is 13.2*C. Colder than that slows moisture removal...i.e. diffusion of water within the sausages is slowed down as temperature drops.Pepper paste, sea salt, fennel pollen, pork shoulder.
We are cleaning with vinegar now. Only issue is that mother nature is not on its regular course (in Toronto, Ontario. Canada)
The reading is 10.5 degrees celcius and humidity is at 60%.
The only place we have to move thats actually cold is our fridge but we couldnt hang them in there.
My father is stacking them in a bucket right now, not letting them touch and seperating layers with paper towel.
Any advice would be greatly appreciated
Thank you so much for the insight! We will try this out and get some better air circulation. I really appreciate your time and responses!!10.5*C is plenty cold enough. Ideal is 13.2*C. Colder than that slows moisture removal...i.e. diffusion of water within the sausages is slowed down as temperature drops.
I would suspect that airflow is the issue and moisture is not being evaporated at a fast enough rate. One trick is to hang a piece of cotton butchers twine 3-4 feet (90-120cm) long in the area next to where the sausages hang. The the end hanging should only move in about 1/8" (3mm) circle for the proper airflow. Adjust airflow either by adjusting air speed or moving the fan closer/father away until proper string movement is noticed...
i was more or less looking for actual percentages your using as far as cure, salt, sugar, and starter cultures?Pepper paste, sea salt, fennel pollen, pork shoulder.
We are cleaning with vinegar now. Only issue is that mother nature is not on its regular course (in Toronto, Ontario. Canada)
The reading is 10.5 degrees celcius and humidity is at 60%.
The only place we have to move thats actually cold is our fridge but we couldnt hang them in there.
My father is stacking them in a bucket right now, not letting them touch and seperating layers with paper towel.
Any advice would be greatly appreciated
What it's all about. I have been helped along the way and pay it forward when I can.This forum, and the people in it, absolutely RULE!
Posts like this are what keep me coming back every day. Good folks helping others.
For real! It wouldve been so unfortunate to lose all that sausage and because of the help here it should be a great outcome!This forum, and the people in it, absolutely RULE!
Posts like this are what keep me coming back every day. Good folks helping others.
Oh yeah man! Once I learn more I’ll be sure to help anyone out as much as I can!What it's all about. I have been helped along the way and pay it forward when I can.