Good day
I did a batch of lonza awhile back and it is the first time using collagen sheet and also using mold 600. One piece finally dropped a bit over 30% weight loss and I could wait no longer. Well, I guess I could have, but it was calling me. After peeling the collagen off, I gave a cleanse with vinegar. There was a few spots on ends with some green mold , but not a lot. I think maybe the way I folded and bunched the sheet allowed it in. Not sure how others do this, maybe twisting? Thanks for all the tips and suggestions from everyone, this is absolutely the best I have ever made. . I have two other pieces hanging and will let them go to well past 40 %. I am pretty happy so far with the curing chamber I made, although I am already thinking of a bigger unit. The flavour is great, and the texture is silky smooth. The best thing is that although it is darker on the outside, there is very little case hardening. Salami in the near future!
I did a batch of lonza awhile back and it is the first time using collagen sheet and also using mold 600. One piece finally dropped a bit over 30% weight loss and I could wait no longer. Well, I guess I could have, but it was calling me. After peeling the collagen off, I gave a cleanse with vinegar. There was a few spots on ends with some green mold , but not a lot. I think maybe the way I folded and bunched the sheet allowed it in. Not sure how others do this, maybe twisting? Thanks for all the tips and suggestions from everyone, this is absolutely the best I have ever made. . I have two other pieces hanging and will let them go to well past 40 %. I am pretty happy so far with the curing chamber I made, although I am already thinking of a bigger unit. The flavour is great, and the texture is silky smooth. The best thing is that although it is darker on the outside, there is very little case hardening. Salami in the near future!
