sour smell from curing chamber

[kristje]

This is my first attempt at with my curing chamber, I made 25 pounds of spanish chirizo and during the fermenting prosses there is a strong sour smell coming from my curing chamber temp was at 68 and humidity was 85% neither went one point off the set temp and humidity. is the sour smell normal or did something go wrong

 

[pops6927]

Just guessing, but could it be from the fermentation activity?

 

[kristje]

it doesnt smell bad but being my first run im not too sure so i am hoping it is all good. also i am starting to see a little bit of white mold starting to grow wich is supposed to be good. just not sure about the smell

 

[BGKYSmoker]

Bit more info would help. What recipe, starter culture. 85% R/H sounds kinda high.

 

[diggingdogfarm]

Temp and humidity look great.
Did you use the T-SPX culture?
25 lbs. of chorizo fermented at 68 degrees and 85-90 percent humidity for 3 days can give off a sourish fermented smell.
That's not abnormal.

 

[pops6927]

Really need to make my own curing chamber and make some pepperoni!  LOTS of pepperoni!  One of the things on my to-do list that I haven't explored yet!

 

[BGKYSmoker]

There shouldnt be any mold on the chorizo unless you used mold 600 solution. F-RM-52 should be used in this application.

Here is what it should look like....Sorry dont mean to hijack your thread.

 

[wildflower]

if you think there is a problem, sent it to me and I will test it 

 

[BGKYSmoker]

Me a problem?

I dont think so vern.........