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MoefsieKat on
I have a mix of about 30% fat to minced pork shoulder.
Made these about 5 weeks ago and brushed it with bactoferm mold 600 suspended in water.
I don’t think i will be able to get any more spores from online anytime soos since i no longer have a adress to deliver it to.
Now i want to harvest mold spores, but I am unsure what temperature and humidity would be needed for the spores to drop.
matticuszeta on
I wouldn’t attempt. There are many variants of penicillium nalgiovense and many are toxic. A little bit of contamination and you could be cultivating some bad stuff. Do not recommend.
omtic on
We have ‘backslopped’ bactoferm mould 600 from old skins for many years.
First inoculation was from the commercial product, every year after was from last years healthy mouldy skins stored in the freezer.
Just defrost and squish your old skins in some water and bath the fresh salami in the liquid before the ferment stage. Works very well for us.
It does start to develop traces of local terroir, and I see that as a good thing. This sub would probably not approve.
4 Comments
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I have a mix of about 30% fat to minced pork shoulder.
Made these about 5 weeks ago and brushed it with bactoferm mold 600 suspended in water.
I don’t think i will be able to get any more spores from online anytime soos since i no longer have a adress to deliver it to.
Now i want to harvest mold spores, but I am unsure what temperature and humidity would be needed for the spores to drop.
I wouldn’t attempt. There are many variants of penicillium nalgiovense and many are toxic. A little bit of contamination and you could be cultivating some bad stuff. Do not recommend.
We have ‘backslopped’ bactoferm mould 600 from old skins for many years.
First inoculation was from the commercial product, every year after was from last years healthy mouldy skins stored in the freezer.
Just defrost and squish your old skins in some water and bath the fresh salami in the liquid before the ferment stage. Works very well for us.
It does start to develop traces of local terroir, and I see that as a good thing. This sub would probably not approve.