first - your mold growing is showing signs of not right settings on your chamber - fluffy, fuzzy molds are signs of even - high humidity no air circulation, or high temperature, high humidity and not enough air circulation, too high humidity and too high temperature. or lack of right settings of any...

so it is - THAT TIME OF YEAR - 55 kg (122 Lb.) of shredded cabbage. salt - 2.5%, shredded carrots - 1.5%, caraway seeds 0.2%.

Luncheon meat from ham press. Recipe by Czarek. ingredients: pork shoulder - 0.9 kg: pork belly - 0.2 kg: salt- 13.5 g; Cure #1 - 1.5 g (together 15 g): black pepper (ground) - 1 teaspoon: Garlic - 4 cloves smashed/pressed: ground coriander - 1 teaspoon: gelatin - 3 teaspoon to 0.5 cup of cold boile...

So what about that one? or that one?

To restock freezer and for sharing with friends - simple Wiejska and "Grill kielbasa"(formutated especially for grilling - mild hot, little more fat for nice sizzling/taste) Before smoking - DSC_0805.JPG DSC_0807.JPG During smoking - DSC_0808.JPG DSC_0809.JPG Ready - finished in smoker (not poached)...

IMHO - cross cut looks very good, - no visible dry ring, nice color of meat, white color of fat. A little surprise by your describing that meat is more moisture on "meat side" than on fat cap. Also with sugna cover it is main road to loose moisture - thru fat cap is practically no way. Anyway - vacu...

I would like to add my opinion - first at all - I don't think that that "blackish mold" has been there during curing times. Very often nice white mold is dying with moisture loss but its conidia always changing colors so that the reason on pictures you have different colors of "mold". It is also loo...

WOW... I'm impressed. Masterpiece in whole meaning of that word. Perfectly made process of maturing, expertly made initial mince and preparing fillet to adhere together. Also - it is not surprise that you capable to make that advance piece of matured meat because you are one of Polish Masters in tha...

SV - 12 hours in 56.5*C (133.7F) How was the texture of the beef after the souse vide? because i have used Eye of round beef so IMHO next time I will extend time for app. 16 hours. But everything other like that sounds perfectly good. It is juicy, it is flavorful, then different gravies just emphas...

So I have made another attempt in making that dish. Process and ingredients practically same as above but during making it i changed some process. That is main reason for sharing it. First part like before - cutting cutlets, tenderizing, ingredients- DSC_0717.JPG DSC_0719.JPG DSC_0720.JPG DSC_0721.J...

Kabanosy - sheep casing 24-26 mm, tubed
Wiejska - hog casing 32-35 mm.
Parowki - sheep casing, 26-28 mm, tubed

Few days ago was Sausage/kielbasa day in central Mass. Just Kabanosy, "wiejska" i Parowki (emulsified meat, fat, and a little spices - something similar to "Franks").

Quote Hello Ed - check that post - viewtopic.php?p=40369#p40369 Main reason that i inoculate my batches every time before putting them to curing chamber. Hi Stefan I always use a starter culture. What I meant to say is I haven’t needed to use a surface mold every time. It forms from the salamis I a...

Hello Ed - check that post - viewtopic.php?p=40369#p40369
Main reason that i inoculate my batches every time before putting them to curing chamber.

Usually what I do - soaking beef bung for couple of hours changing water 2-3 times (lukewarm water). After staffing coppa i let it hang for couple of hours in room temperature and room humidity (sometimes over night)- reason - took out dripping water. Then diluted Mold 600 (20-30 min. only) with amo...