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tasteseeker on
Yes, but this is a little fuzzy which can happen when the humidity is high. I suggest lowering the humidity a few degrees. You should give more details of your process.
chaz113 on
This is a basic salami recipe in 2 1/2” natural hog casings. I used T-SPX starter culture and fermented them for 48 hours. They’ve been in the fridge at 50° and about 70% humidity for about two weeks now. I grow mushrooms so I’m wondering if the white stuff is mushroom mycelium. The black spots are whole peppercorns.
Darkling414 on
Give it a vinegar wipe and continue, I’m doing a Spanish style chorizo and I’m getting white mold (happens to pretty much everything meat/cheese when drying from what I’ve read and watched) I just wipe once a week with vinegar and continue.
Mr_Italiano1 on
Wash it off with a vinegar/water solution and If you have penicilliun candidum, I would give the sausages a quick dunk or spray of it. This will make sure that only good molds grow on it and it’s taste will be better. Good luck.
5 Comments
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Yes, but this is a little fuzzy which can happen when the humidity is high. I suggest lowering the humidity a few degrees. You should give more details of your process.
This is a basic salami recipe in 2 1/2” natural hog casings. I used T-SPX starter culture and fermented them for 48 hours. They’ve been in the fridge at 50° and about 70% humidity for about two weeks now. I grow mushrooms so I’m wondering if the white stuff is mushroom mycelium. The black spots are whole peppercorns.
Give it a vinegar wipe and continue, I’m doing a Spanish style chorizo and I’m getting white mold (happens to pretty much everything meat/cheese when drying from what I’ve read and watched) I just wipe once a week with vinegar and continue.
Wash it off with a vinegar/water solution and If you have penicilliun candidum, I would give the sausages a quick dunk or spray of it. This will make sure that only good molds grow on it and it’s taste will be better. Good luck.