Thanks redzed
I watched the video and the salami looked pretty much almost like the mold on mine. I did notice that the man poked holes all over the casings after filling them what is the benefit on doing that ? Also what is the white stuff in the box they rolled the salami in at the end ?

Thank you Bob K for the help. These have been in the cure cabinet now for 3 weeks so I decided to Wipe them down with apple cider vinegar and they cleaned up perfectly. I also dropped the humidity from 85 to 80 and ordered some mold 600 that should be here by end of next week and I will spray them d...

This one works.


https://goo.gl/photos/N4Ux97PGF4CmAxXW6

Pic

Does this mold look ok ? I guess you need to copy and paste the URL ? https://photos.google.com/photo/AF1QipNG5nhb-rZuk4ZSf_OvGnLe0zwDDQdfPwhUIOQs [URL=http://]https://photos.google.com/photo/AF1QipNG5nhb-rZuk4ZSf_OvGnLe0zwDDQdfPwhUIOQs[/URL] [URL=http://]https://photos.google.com/photo/AF1QipPPDzFr...

Bob K

I went back and looked and they are 60-65 mm middles. I got them from butcherpacker.com. So that should shorten up on the cure time I guess.

Thank you Bob K

I used the 90mm beef middles so how long do you think might be a time frame on these? Also since the cure time will be longer and the cure#1 is for short term will that be a broblem ?

redzed Thank you for your reply it really helped me feel better I was starting to worry and was afraid I had something really wrong with the cure. I did like you had suggested and used back fat and I used more of the bactoferm lhp so I guess I did something correct. On another note I just built my c...

Hello I just finished making some Genoa salami and I followed a recipe exactly as it calls for it. I read somewhere that I shoud have used the #2 cure and not the #1 cure. Can you all please look at this recipe and let me know if it will be a problem please. Genoa Salami 5 lbs pork butt (2.27 kg) 1/...