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Suitable-Insurance-2 on
Hello. I’m looking to source some of this, but it seems very hard to come by in the UK. Its listed for sale in a handful of online stores- either out of stock or obscenely expensive.
Is there anywhere to buy this affordablely and easily in the UK?
I’ve read that it needs to be used quickly or it will be unusable. At £63 (75USD) a pack, is it worth the investment, and how long will it be viable for once opened?
I’m only making small batches at moment, so spending that for only a few uses isn’t affordable
Ceeske on
I found it useful in fighting back unwanted molds. You need only a little bit per batch of product you are making so it goes a long way. Stored in the freezer it should last well over a year and beyond that it doesn’t spoil but rather loses some of its viability (you’d need to use a bit more to get the same growth).
Also, if you are consistently making product with this mold coating you will have your chamber inoculated to an extend that you don’t necessarily need to inoculate the meat separately. Finally there’s also backslopping, rub your hand over an established mold cover present on one of your curing products then rub that hand over your new product to inoculate.
zudzug on
To add to your post, a youtube video with everything one would like to know about Mold 600:
5 Comments
Hi /u/Suitable-Insurance-2 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Hello. I’m looking to source some of this, but it seems very hard to come by in the UK. Its listed for sale in a handful of online stores- either out of stock or obscenely expensive.
Is there anywhere to buy this affordablely and easily in the UK?
I’ve read that it needs to be used quickly or it will be unusable. At £63 (75USD) a pack, is it worth the investment, and how long will it be viable for once opened?
I’m only making small batches at moment, so spending that for only a few uses isn’t affordable
I found it useful in fighting back unwanted molds. You need only a little bit per batch of product you are making so it goes a long way. Stored in the freezer it should last well over a year and beyond that it doesn’t spoil but rather loses some of its viability (you’d need to use a bit more to get the same growth).
Also, if you are consistently making product with this mold coating you will have your chamber inoculated to an extend that you don’t necessarily need to inoculate the meat separately. Finally there’s also backslopping, rub your hand over an established mold cover present on one of your curing products then rub that hand over your new product to inoculate.
To add to your post, a youtube video with everything one would like to know about Mold 600:
[https://www.youtube.com/watch?v=rAodrAE8i6I](https://www.youtube.com/watch?v=rAodrAE8i6I)
In stock here.
[https://www.weschenfelder.co.uk/mold-600-50g-sachet.html](https://www.weschenfelder.co.uk/mold-600-50g-sachet.html)
[https://startercultures.eu/product/sausages-and-charcuterie/starter-cultures-for-sausage-making/molds/bactorferm-600/](https://startercultures.eu/product/sausages-and-charcuterie/starter-cultures-for-sausage-making/molds/bactorferm-600/)