That is a happy and full BBQ, but I bet even happier and fuller bellies after that feast. Amazing looking sausage well done!

Thanks guys. There was no slime and no black or bright colored mold. I wiped down half the batch a few weeks back and let the ones in the picture go as I wanted to see what happened. The white mold started within the first week and went green about a week later. I assume my RH was a bit high to star...

Here is a sliced pick after removing casing. Smells good but I understand that may not matter.

Sorry I couldn't figure out how to attach it to the initial post.

I've been reading more and more that green isn't necessarily trouble. Does this look sketchy? Salami wasn't inoculated, this is just natural growth. No curing chamber, just a basement room with temps during drying of 60-65F and RH of 75-85%. Took just under a month and I overshot drying due to being...

Thank you for the response Bob. I always lean to the food safety side and find this top interesting. I understand people don't want to propagate bad food safety advise on forums such as this, but it's intriguing that many, or most recipes don't discuss it. I'm not sure if it's so basic that it's con...

Hello all, I can't seem to get a straight answer on the subject when it comes to dry curing meat. Is this an issue today with pork bought in Canada, or the US, from a reputable butcher shop or grocer? I've only seen a few recommendations in books that say you need to freeze pork for x-days, x-temp, ...