My first dry cure
I actually don't know the answer to that. I looked for the mold to happen but never did. I used distilled water with the bactoform. The only other thing I can think of is that I started by hanging at our room temp (72°F) with a low humidity level and maybe that wasn't warm or humid enough to kick start the mold.Bob K wrote:How did you prevent mold growth?
I made a note on my recipe page for next time to make a temporary tent and hike up the temp to 85 and the humidity to 80%. I also think I'll increase the initial hang time to 48 hours instead of 12.
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What kind of casings did you use?
The mold may have been prevented by the premature drying of the cases, and the low humidity initially. May cause a bit of case hardening on the end product, but no mold growth would be worth it to me!
Case hardening can be reversed to some degree by vac packing and storing in fridge for a few weeks+
The mold may have been prevented by the premature drying of the cases, and the low humidity initially. May cause a bit of case hardening on the end product, but no mold growth would be worth it to me!
Case hardening can be reversed to some degree by vac packing and storing in fridge for a few weeks+
Hog casings.harleykids wrote:What kind of casings did you use?
The mold may have been prevented by the premature drying of the cases, and the low humidity initially. May cause a bit of case hardening on the end product, but no mold growth would be worth it to me!
Case hardening can be reversed to some degree by vac packing and storing in fridge for a few weeks+
Thanks for the info on vacuum packing. I'll do that tomorrow.
High humidity (90%+) while fermenting is the best way for a lot of reasons....but a med/fast fermenting culture at 85F for 48 hrs not so much. What recipe are you using, Ruhlmans?airbrush wrote:I made a note on my recipe page for next time to make a temporary tent and hike up the temp to 85 and the humidity to 80%. I also think I'll increase the initial hang time to 48 hours instead of 12.