I'll start a new post to get some suggestions!?

So now mold is growing on my goods, both pancetta and salami's. White powdery from where I wiped on from my shop bought salami, this nice powdery mold has since populated a batch of salami I made without a starter culture and is the only mold showing on it, great. As here. http://www.custodiancomput...

Just ordered a load of cheese cloth to make a tent around the full rack. I should be able to encase the whole lot. Insects are not a problem during the winter here in the Northeast of England but spring is just round the corner. http://www.custodiancomputers.co.uk/WP_20160314_17_42_20_Pro.jpg http:/...

Fly paper or zapper type of thing?.. Full fly screen? Looking for the easiest solution, but if like growing apples your going to loose a couple to the insects, then so be it. They are quite persistent creatures if they find cured meats so irresistible they are going to find a way, no matter what you...

Hi Folks Got my first small coppa hung at the weekend after 2 weeks bagged in the fridge. I took it out washed it off in cold water, patted dry then rubbed in my pepper corn, fennel, coriander, chilli flake and paprika rub. Using a single layer of muslin to rap it and then truss with butchers string...

Cheers folks, If you vacuum pack do thay have to then go in the fridge? I am thinking more salami.

Ok this might be a silly question but once my coppa and pancetta are finished and I start to want to eat it. I am guessing I just cut off what I want to eat at any moment and just leave the rest hanging, till its all eventually gone. This may be months but i imagine that there is a limit to how long...

Ah yes, given a brush and dusting for aesthetics. I guess the mold must still be present in abundance as rubbing my sausage with one has transferred the spores which have settled and are multiplying. Just have to work with what I have at hand here. A spray would be better as I would spray the immedi...

Well as it happens!! The first batch of salami I made about 4 weeks ago without any nitrates, just salt, I will be probably binning as do not wish to take any chances with botulism. Lessons learned. I kept them hanging for experimental purposes and about 2 weeks ago rubbed them with a shop bought sa...

Ahhhh yes... I am forgetting about those dammed marketing guys!

Might corn starch be listed in the ingredients, if so then its not mold.

In the UK they need to list everything now.

Cheers Bob

I have read this might be also introduced by hanging a shop bought salami with white mold on it close to your batch?

Ah.. So if my sausage made with bessastart culture does not start to develop powdery white mold this is not a sign something is wrong. So long as other coloured molds don't develops that is.

If it does start to develop then this I guess is just by chance alone?

I thought the white mold came from the addition of the starter culture, within sausage anyhow. If this is so could you not use some of the same starter culture diluted and sprayed on whole muscle, or is this what is done?

Reading and seeing pictures of peoples curing I notice that some people want and encourage the white powdery mold, and some do not? I would think the good white mold would just be good for everything curing. However I see a drying room with sausage and muscle hanging with white mold where someone ha...

Ah Cheers Redzed So a stretched tight single layer of muslin should suffice. Then trussing so its firm but not strangling the living daylights out of it. I have a small piece of pork shoulder (900g) which has been bagged, curing in the fridge for 10 days now. I'm planing on giving it a dry rub and h...