Hey guys ! Thanks for the info here is my meat locker and listening to redzed and the guys I have beautiful mold on my new batch. One concern is i always get green mold on my whole muscle cures. But I see in culetelli and other ones in Italy and stuff they have a lot of green mold with no concern. I...

I don't know how to write you or use this but I wrote back redzed,

My ph now as my second batch just done my starting ph is 5.2 I checked it with some meat and a little distilled water mixed. I read 36 hrs is the way. Less? At 72 f and 88 humidity now in incubator

Thank you so much @red his second book is 11 grams and way different. I have tspx culture I'm doing a 50 pb batch tonight and fermenting for 36 hrs then in th chamber. Hopefully turns out the way it should. What's the best starter for salami?

Hey guys I have been making salami for a little while my family did it back in Italy and your probably wondering why on here asking questions ? Well I done have Italy humidity and caves lol any way, I built a nice chamber- hum1 controller for humidifier and de humidifier, a fridge cut out and wired ...

I just figured since it gets cold quick in that area and I hang the links into the bottom it might have uneven curing- the fan turns on up there in the freezer area and gets to 50 quick and then has to even out the fridge. Takes no time but there is a good 5 minutes that it's low up there. I see whi...

I am using bacto frm 52 and mold 600 middle looks healthy when cut open just doesn't have the taste and funk. Very acidic I'll
Post pics now

redzed , I run a small circulating fan from a computer. It's been curing 4 weeks and everything looks well but don't have the taste it should. I never tested the started ph but the ph now is spot on. I ferment room temp for 12-16 hrs and put into chamber after its brightened ad awake. Following the...

This is the original post: Hey all, I have been doin charcuterie and fermenting sausages for awhile. I'm new to the chamber and mold stuff, I follow ruhlmans book, and I'm running 55 degrees f and 65-70 percent humidity with a circulating fan everything set up perfect but I cut into one of my soppr...