My Pepperoni dried way too fast

[Mmmm Meat]

That should work well for you. Measure out the space where you would like to put the humidifier/dehumidifier before shopping - space is tight in small fridges. You need units with a on/off switch (that you leave in the on position) so that when the controller turns it on, it is already on (and doesn't need a button pushed to activate it). Also, make sure the humidifier is ultrasonic. Good luck.

 

[Braga]

Thanks again, Mmmm Meat !

My mini wine fridge is indeed pretty mini (picture attached). But I think I will be able to manage to produce some small batches of salami.

I am planning on buying the Gurin 1100 dehumidifier ($28). I already have some small humidifier at home, so the only thing left should be the controller.

Also, another question (and maybe indaswamp can help me with this one as well): since Mold 600 is not strictly necessary, I am planning on trying my next batch without it and see how it goes. I have then a question about the wild mold that grew in my first batch (I attached the picture to my original post, but I am reattaching it here for convenience). Can I just leave it or should I be cleaning it with something (water and vinegar? brine?) every so often?

Thanks once again!
Braga

 

[Mmmm Meat]

I'll take a shot till Inda chimes in. Everything I've seen, heard, or read indicates that white mold is just fine. Black, green, and other non-white molds should be removed from the exterior with vinegar. I've seen wine used as well.

Just curious - did you cold smoke that salami? The smoking process will inhibit mold growth. Yours have a similar appearance to mine (which were smoked).

 

[Braga]

Thanks for the help, Mmmm Meat .

No. I have not. I have actually never smoked anything before. But learning that is also in my plans. It is just a bit hard since I live in an apartment building... So I decided to first try the simpler recipes which do not require smoking.

 

[Mmmm Meat]

Thanks for the help, Mmmm Meat .

No. I have not. I have actually never smoked anything before. But learning that is also in my plans. It is just a bit hard since I live in an apartment building... So I decided to first try the simpler recipes which do not require smoking.

Cold smoking with a simple cold smoke generator tube found on Amazon for about 11 bucks, some wood pellets or shavings intended for smoking food, plus some odds and ends (like a dryer vent hose and some cardboard boxes) and you can put one together in minutes. The smoking process often goes on for 8 hours or more, which might be a problem in an apartment complex so you might want to make friends with someone with a house or property where you can work.

I was thinking about your wine cooler. When I was researching possible curing cabinet options, a wine cooler seemed like a perfect solution since they are often made to maintain temperatures in the 40s - 50s F. If you can set your new fridge to 55 degrees and maintain that temp, then you really don't need to purchase the Inkbird Temperature Controller (IMHO). I think you can get away with just the humidity controller, which will save you $35 or so.

Lastly - here's a discussion on molds. If in doubt, you can always remove any mold with vinegar, at least temporarily.

Understanding Molds on Cured Meat

Learn about the different types of molds in cured meat with pictures. Discover the good and bad molds for meat preservation.

eatcuredmeat.com

 

[indaswamp]

I would wipe off wild molds...

 

[Braga]

Thanks, indaswamp !