Surface mold starter question

fatboyz
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Post by fatboyz » Mon Jan 02, 2017 21:39

Thanks, found a little spritzer bottle that will work with 1/4 to 1/2C easilly.
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redzed
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Post by redzed » Mon Jan 02, 2017 21:48

Sometimes the outside of your casing will have a greasy coating and that can affect uneven mould formation. To avoid that, you can wash the sausages in a warm salt solution after fermentation and apply the starter about 30 minutes later.

Another thing to keep in mind is that while a nice coat of mould is desirable, a thick heavy coat is not. It will result in overactive proteolytic activity, ammonia production and can affect the final flavour.
fatboyz
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Post by fatboyz » Mon Jan 02, 2017 23:53

Thanks for the info fellas.
muxmun
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Post by muxmun » Mon Jan 09, 2017 17:46

Red
In your post you mentioned a heavy coat of white mould is not desirable. My Salami Finocchiona has been in the chamber for 13 days including fermentation. It appears there is a heavy coat but I am unsure. If in fact it is so, would it be wise to wipe most of it off?? I'm running temp of 57F and humidity 83%
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redzed
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Post by redzed » Mon Jan 09, 2017 18:05

No need to wipe it off, just use a soft brush and remove some of the excess. Turning down the temp and lowering the humidity helps as well.
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Post by muxmun » Mon Jan 09, 2017 20:18

Red
Thanks for the advice. It came right off. So far so good. This board and all its members are of incredible help.

Thx

charlie
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