Does anyone have any input as to why the Fibrous Casing would grow the mold faster and with more coverage then the Natural Hog casing? Any reason why the Fuet on the right would only be covered in certain areas? Also, can there be to much mold? Should I have sprayed it with the 600 more then once? h...

The "traditional" method seems to dry or loose moisture faster then the UMAi. I am sure I am telling most of you things you already know. After 10 days in the bags I had about 13%-15% loss. With this batch I have from 16%-21%. The big ones don't worry me as they are on the lower end and I like a ver...

Just a generic 3 inch Fibrous Casing from Amazon. The fridge part is 23x21x40 inch. It is a 2016 GE Profile and about 16 cu ft.

redzed wrote: ↑

Sat Dec 24, 2022 22:18

Definitely coming along. What is the casing on the larger sausage in the pic and what are the parameters in the chamber?

Thought maybe I had done something wrong with the Mold 600, I guess not! Amazing what can happen in 24 hours, once it starts.

It is the Calabrese Salami or style of. I am just using the t-spx, I am not certain if that is the best choice. But I only have it and Bactoferm F-RM-52, and I am going to try that with some Fuet later this week.

Here we go with the real deal in my mind. 60 hours at 75° & 90% RH. Then drop temp to 55° & RH to 75%. This calls for 30-35% weight loss. I like a harder salami, so unless it is different from 1st round, will probably shoot for 40% loss. Big Chubb's are 3 inch Fibrous casing and small is 34mm Hog Ca...

Will mold 600 work with a Clear Fibrous Casings, or does it have to be a hog or natural casing to work?

One of my other Hobbies. BBQ.

For anyone still following this thread, could you answer a couple of questions. I am gonna start 2 different salami on my next go round. So I am going to use it as a fermentation chamber this one time. My research has show it is not practical to be able to use one device for both. I installed a vari...

It is somewhat bland and way to much fat for me. But I am very pleased for a 1st try! Several friends really like it and I gave them most of it. Some questions to come in next post. Last 2, these are at about 37% loss. This photo was about a week ago, and only one left. https://i.imgur.com/4IpZ80Bh....

I think we are there. Will not be sharing this with anyone, as I believe it is just to much fat for most. I like it and will eat it, it makes a pretty good salami sandwich, and it goes well on pizza, but it is not a charcutier plate type salami. Will go to 20% fat next time. Will takes some other ph...

The little bit of uncured has removed any desire to eat any more till 40%!

When you have just a touch of OCD you get into things before you are supposed to. This is about 29% loss. There is way to much fat even for me. We learn. When it finally hits 40% moisture loss I will buy some of the Sopprasota from Restaurant Depot and compare. I would say mine is lacking in flavor,...

I have seen on this site a fermentation chamber as simple as tiny crock pot in a cooler. I am assuming that a drying/curing chamber is usually separate form the fermentation chamber?

As always, thanks for the input and knowledge.

Decided I would go all in on the salami making. I saw a 2016 GE that I believe is close to this model on Craigslist. Going to pick it up tomorrow. For $145 I am will to roll the dice. I am ordering the Temperature and Humidity Controller and the Humidifier also. Going to wait on the circulation fan ...