The ole' fatty! So easy and SO delicious! Made a ton of those in my days! The cool thing about the fatty is that ther are so versatile. You can stuff them with whatever you like, and the recipes are endless! I have made quite a few different fatties, like: chorizo, cheese and jalapeño Cheesesteak on...

Bob, I read some articles on that...but most said it was marginal at best for inhibiting mold. Pretty much didn't work is what the articles said. I think your suggestion on trying a different culture is a good test to try, and not spraying heavily with M600 may also help, although my chamber is like...

I am sure it will be fine and not too spicy BB, as you wash off all the cure and spice after curing is done. That should make the spicyness almost perfect!

Ok, got it. So you think my moldy flavor (prized by many, I know!) is coming from INSIDE the salumi? And not the M600 on the outside? Interesting.... I will get some different cultures and make a batch of something and use the different cultures in that batch. Maybe then I can tell which culture I l...

No ratio on the spices, I simply sprinkle the spices over the bacon as I would in Mexican cooking. So I lay down my salt and cure #1 first, per meat weight, then I sprinkle the garlic powder, then the onion powder, then the cumin, then top it off with the chili powder. Same way I do my brown sugar a...

Bob, That's a good point, I never thought about the culture...I have only used -007 Do the other available cultures have that much of a distinct different taste? Is the F-LC less "moldy" flavor? And I took the genoa salami to around 4.9 I believe, and it has the least moldy flavor of any I have made...

I think those favors will work great together! Kumquats have a really nice flavor and smell! I like the non-typical bacon...I make a curry bacon that is my favorite for BLTs, as well as a Mexican spice bacon with cumin, chili powder, opinion and garlic. Nice to have a variety of favors to play with ...

Shuswap, I know the mold contributes to the flavor, but that mold taste is simply off-putting for me. I would rather taste the salumi, not the mold. I know its close to blasphemy, but I prefer the taste of the more commercial products, with no pronounced mold flavor. They may use mold at some point ...

The mold on the coppa doesnt seem to have the strong flavor that the mold on the salumi has. Same mold, I know.... Maybe it's the beef bung that's thicker, or something. Or that the slice is so big, and so thin of an edge, that the mold to meat ratio is way different. My salumi is good, I know this,...

Chris, those look great! Question here, just thinking out loud, so I may be way off. Say my goal was to make salumi that had no mold flavor, and no mold growth on the casing. I wanted my salumi to look like the one in your pic above, clear, pristine, with great color showing thru. No mold. Would the...

looks very nice! Try a single piece since you already sliced it, and see how it tastes? I don't think it can hurt you....maybe give you the runs for a day or two, but that's about it. I would definitely be using cure #2 moving forward, but you might as well try a piece for taste since it doesnt look...

That's a perfect slicer to use on the whole muscle cuts!
I have a Hobart 410 and love it!

Just make sure you slice VERY thin, I mean like paper thin. So thin you can see thru the slices! That's the best way to taste in my opinion, they simply melt in your mouth! Easy to do with a commercial slicer, but still able to be done with some proficient knife work. Sliced thicker and the coppa es...

Chris, Seems to me that if someone wanted a 100% mold free Salumi, then the Umai in the refrigerator would be just the ticket. Maybe not as complex a taste, but no mold flavor either. Unfortunately the fridge takes away the fun of drying in a chamber, watching the mold grow, etc! How do the Umai who...

You will love them Lou!

Honestly, they are my family's favorite...even better than the salumi's and sausages!