Cut up the large chubs, vac seal and refrigerate...they will last indefinitely

You are not able to use pork?
https://www.meatsandsausages.com/sausag ... hot-smoked

Welcome Bluc!
Hog casing are edible but usually get chewy when dry cured. Beef casing should always be removed.

You can poach it sous vide at 170-180 f til an internal temp of 154 or 6 hrs at 145f. Phosphate use at .50 to.55% by weight
By all means get an immersion circulator. Especially if you like steaks cooked to perfection every time

Welcome Chris!
I would try poaching instead of your convection oven. Even better yet if you have the resources is to vac seal and poach. (Sous Vide) . Either way should make a difference. To retain more water you can also add phosphates the the recipe.

Welcome to the Forum!
I really wouldn't be concerned about the indigenous mold.The white mold will dominate before all is done. If it bothers you wipe it off and inoculate with the mold 600

Well you could give it a try. It looks to me as if you are pretty close the the store bought fast fermented variety. A dry cured process will usually give you the nice dark color...

Yes it is. However it is rarely used because of the time involved. Most all whole muscle cuts are injected

Guessing but it could be a mixing problem or you may be adding to much wine and denaturing the mince. Keep the wine amount to under 1% by weight

That looks good! And that Cider has a nice head, looks like quality stuff all around!

Its really not the paprika that causes the deep rich red color but the color/flavor forming Staphylococcus bacteria found in a slower fermenting culture. Beef also contributes. Yours looks just fine for the fast fermented American style as Stefan has previous mentioned! If it is available to you try...

Welcome to the Forum! Unfortunately at this point you are pretty much stuck with the slightly bitter taste but the smell should dissipate. It is not toxic. It was caused by over active proteolysis from the enzymes in the mold. to prevent the overgrowth of mold you can drop the temp in your drying ar...

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If the fuzzy stuff bothers you wipe it off, the mold 600 should eventually overcrowd it. Either way no harm done.

Is that where it was exposed while pressing? Anyways I would not bin it,,,see what happens. I could be just the casing is dark
You may want to consider netting next time instead of tying.

Several things you can try- Add Beef. Most of the better commercial producers do. I usually use 50,30,20- Pork, Beef, Back-fat. The Beef will improve your color and help with the texture. Flavor- you can up the black pepper a bit or add 1 gram White Pepper and add Caraway!! Use 3 grams Cracked Caraw...