Just finished setting up the curing chamber. Struggled with keeping the humidity below 85-90% for the first week, but it seems to be good now (photos after and before a week)
All sausages wiped with M-600: Genoa, Ventricina, and Nduja.
Does it look like the correct mold? Do I need to wipe or brush it off every few weeks?
by TwoSeveral749
2 Comments
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Looks amazing! And no you don’t need to wipe the mold off, I find that on bigger Salumi the mold doesn’t not tent to flavor them too much but if you’re making dried sausages you would want to wipe it off as the flavor of the mold is very present.