thanls for the kind words Chuck, she is a great helper with the sausages, but doesnt quite have the enthusiasm i have, I would make sausgae everyday, she likes to make it once a week, I have notice todaysome darker colored spots on the sausages, and from what you said it might be a yeast, later toda...

Day 18, and everything is progressing great, the humidity has stabilized, and all week have had a strong odor of amonia, which from all my friens here have reassured me its normal, but what a whiff you get when you open the cabinet, a cross between amonia and dirty socks, it has gotten better the la...

BKAMP, here is a picture of my dry cured Salami, it is on day 18, and it was sprayed with the Bactoferm mold 600, and as you see it is completely covered, which will keep undesirable molds under check,Tim

I use an upright freezer that is dedicated to only Sausages, it has a hot plate with a Johnson controller on it, It keeps perfect temps at all times, I dry at 100 degrees for an hour,mthen bump it 10 dgrees every hour, at 140 i put a packet of foil wrapped around a handful of wood pellets directly o...

This is day 10, and everything is progressing, The mold is starting to cover the entire surface, i was worried as it was slow at first, but doing good. weighed them today and rotated them, the average srink is 15 % so far, as an example, one of the allasandre had a begining weight of 1.250 Kg, and i...

I have only lost 1/4 gallon of water in the humidifier over 7 days, I attribute this to having 30 lbs of meat in there, the humidity has always been on the higherside, but as the drying has slowed the last few days, it has been right at 75%, i will keep an eye on it, I will be wieghing them again th...

Yes i picked this up a month ago, it was not suppose to be working, but it had a bad cord, i was going to use it for a smoker, but it works great, it is a continental 2f, 50 square ft, stainless, i did not pay anything for it, So far it has worked great,Tim

I have a very strong sour smell, that I attribute to the T-spx, it is not as strong today as it was though, its not a bad smell, but more of a fermentation smell, i t was the strongest on day 4, but has started to subside now, I can barely smell the spices in the sausage, How much water are you havi...

So our sausages are at about the same stages, if yours are on day8, the only difference is i applied the mold after fermentation, have you weighed yours yet? how many pound do you have in yours? And what recipe are you using?

Great Nick, so after 2 days of mine, the white specs should be about right, Thanks for the photos Buddy, by the way, what day are you on now with this salami?

Thanks nick, I will keep an eye on it, i do have litlle specs after 2 days, I will just have to be patient,Tim

I am only at 2 days, at what stage did you see alot of mold? I may have got abad batch of Mold 600, I twas fresh and unopened, from Sausagemaker, Tim

I am using the Johnson A419, I thave been proven very accurate at controlling heat and cooling, I use a single burner hot plate in mine for heating and the freezer for cooling, I have a batch of Salami alassandre and a batch of pepperoni in it right now, and they are on day seven now, with the hotpl...