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Strangely___Brown on
I am worried there is too much mold on these. It looks more the bloomy rind on a brie than the dusty coating I would expect on sausage. It was my first time using Mold-600. I added a bit to distilled water and sprayed it on the sausages before hanging. Did 36 hours at 19 degrees C and 90% humidty. Then 13 degrees and 80% humidity. This is about a week in.
Have I done something wrong?
Winter-Antelope-3167 on
This is excellent mould coverage although all the chorizo I have done I don’t inoculate just wipe with vinegar when mould appears. But that looks exactly like most of my cased or wrapped products and they come out great.
Otherwise_Luck3625 on
Looks good to me, chorizo typically isn’t inoculated, vinager wipe is usually used, or a single wipe of potassium sorbate to keep molds from growing on it.
Egmonks on
That looks like a perfect coat.
TidalWaveform on
That’s impressive coverage for only a week – it looks fine though.
sausagemaker1 on
Your white mold looks very healthy. It will give your sausages great taste and it will also prevent bad molds from forming on your sausage. Sometimes I spray my sausages and sometimes I give them a quick dip in the solution. To about 1 gallon of water, add about1/8 tap of Bactoferm (that should be plenty). After it to mix just dip the sausage in it quickly and it should be fine. Hang the sausage up for a few days at room temperature and then place in the refrigerator at about 55° until a sausage is ready. Good luck.
AdSignificant6673 on
Why does this remind me of cocaine?
thrashmetal_octopus on
Love it. I grew up on heavy bloom so I actually love the taste. Looks great
eskayland on
You are just fine. It’s a healthy bloom. You can dry brush outside of the chamber, wash it and it’ll grow back slower…don’t panic. Honestly I’d let it be.
skahunter831 on
Way too much for me. Does it smell like ammonia in there? I like a little mold, but that much fucks with the taste too much for me. Literally zero commercial products or classic salami get that much mold.
eLuke455 on
As others have said – some like it (my wife) some don’t (like me). It gets a really strong brie/camembert mouldy cheese taste and smell – I find it so strong its just overpowering the meat. But you will need to work out if you like it. I don’t spray it on anymore, but since I have, my fridge has a nice natural population of mold-600 and now I just let small amounts of fine white mould grow until I get a chance to wipe it off. I don’t get it any other moulds so its obviously outcompeting them too.
12 Comments
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I am worried there is too much mold on these. It looks more the bloomy rind on a brie than the dusty coating I would expect on sausage. It was my first time using Mold-600. I added a bit to distilled water and sprayed it on the sausages before hanging. Did 36 hours at 19 degrees C and 90% humidty. Then 13 degrees and 80% humidity. This is about a week in.
Have I done something wrong?
This is excellent mould coverage although all the chorizo I have done I don’t inoculate just wipe with vinegar when mould appears. But that looks exactly like most of my cased or wrapped products and they come out great.
Looks good to me, chorizo typically isn’t inoculated, vinager wipe is usually used, or a single wipe of potassium sorbate to keep molds from growing on it.
That looks like a perfect coat.
That’s impressive coverage for only a week – it looks fine though.
Your white mold looks very healthy. It will give your sausages great taste and it will also prevent bad molds from forming on your sausage. Sometimes I spray my sausages and sometimes I give them a quick dip in the solution. To about 1 gallon of water, add about1/8 tap of Bactoferm (that should be plenty). After it to mix just dip the sausage in it quickly and it should be fine. Hang the sausage up for a few days at room temperature and then place in the refrigerator at about 55° until a sausage is ready. Good luck.
Why does this remind me of cocaine?
Love it. I grew up on heavy bloom so I actually love the taste. Looks great
You are just fine. It’s a healthy bloom. You can dry brush outside of the chamber, wash it and it’ll grow back slower…don’t panic. Honestly I’d let it be.
Way too much for me. Does it smell like ammonia in there? I like a little mold, but that much fucks with the taste too much for me. Literally zero commercial products or classic salami get that much mold.
As others have said – some like it (my wife) some don’t (like me). It gets a really strong brie/camembert mouldy cheese taste and smell – I find it so strong its just overpowering the meat. But you will need to work out if you like it. I don’t spray it on anymore, but since I have, my fridge has a nice natural population of mold-600 and now I just let small amounts of fine white mould grow until I get a chance to wipe it off. I don’t get it any other moulds so its obviously outcompeting them too.