Mould-600

Fusion5567
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Mould-600

Post by Fusion5567 » Fri Jan 20, 2017 22:54

My first Cured product, a Salami Cascina recipe from Len Poli

This recipe didnt ask for any M-600 but after reading a lot about it i decided to use it. I also used F-LC.
I found the following instructions on its use so this is what i did

"To use Bactoferm Mold-600, add 3 grams of M-600 to a cup of 68°;F. lukewarm (not hot) distilled, chlorine-free water, and allow it to develop 12 hours. After the 12 hours, add 1 liter of distilled, chlorine-free water. Dip sausages in the solution."

Its been 4 days and not a sign of any mould whatsoever, Chamber is at 53F/90%
Am i just being impatient or should i re-apply the M-600?
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Butterbean
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Post by Butterbean » Fri Jan 20, 2017 23:58

I'd leave it alone. I think your low temp will delay it some. Molds grow best at warmer temps.
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Post by Fusion5567 » Sat Jan 21, 2017 00:34

I will do that, Many thanks
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Bob K
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Post by Bob K » Sat Jan 21, 2017 13:37

Like Butterbean said it grows slower at lower temps. Next time apply during the fermentation step. If you don't see white dots developing after a week try re applying. For a small batch you really don't have to dilute it that much. More info and pics in this thread: http://www.wedlinydomowe.pl/en/viewtopi ... sc&start=0
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Post by Fusion5567 » Sat Jan 21, 2017 18:54

Ah thank you, that is a LOT less diluted

Ill leave a few more days as you both suggest and re apply if needed
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Post by Fusion5567 » Sun Jan 22, 2017 20:36

So today i see about 15 white spots on all 3 Salami thats after 5 days with the M-600 on them. :mrgreen:
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Post by Fusion5567 » Wed Jan 25, 2017 08:13

Now have a controller linked to a bulb in the chamber, the temp is at 58-60F and the humidity 78%
Took the Salami's out and weighed them, all 3 pieces right at 12% loss and a fine white dusting of mold on 70% of the surface and a few larger spots.
I did notice ever so small specks of green in the center of a few of the white mold spots, seems to be where i had pricked them, do i need to worry about that?
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Post by Bob K » Wed Jan 25, 2017 13:35

The green mold is not harmful, so not a concern. As the white mold gets going it will crowd it out.
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Post by Fusion5567 » Wed Jan 25, 2017 17:45

Good to know, thank you Bob

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Post by redzed » Wed Jan 25, 2017 20:42

Fusion5567 wrote:Now have a controller linked to a bulb in the chamber, the temp is at 58-60F and the humidity 78%
59° is the high end temperature for drying. I suggest that you dry at 52-53. Slower and safer.
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Post by Fusion5567 » Wed Jan 25, 2017 21:50

redzed wrote:
Fusion5567 wrote:Now have a controller linked to a bulb in the chamber, the temp is at 58-60F and the humidity 78%
59° is the high end temperature for drying. I suggest that you dry at 52-53. Slower and safer.
I will lower it, shouldnt be a problem, was just following the recipe which says 55-60F
but i like "safer" thank you
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Post by Fusion5567 » Sun Jan 29, 2017 22:19

So the chamber has been doing well this last week, temps 51-53F and Humidity 71-73%. As you can see, a nice white mold has developed
Weighed them, Total 17 days one at 21% the second is 22% and third 24% loss, is this on track?


Image[/img]
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Post by Bob K » Mon Jan 30, 2017 13:06

I usually don't record weights on chubs, just go by feel but they look good! The drying will slow as they progress. I would definitely up the humidity to 80%
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Post by cajuneric » Thu Apr 19, 2018 20:42

I have a mold 600 question


My salami's have been in the chamber 2 weeks now. Completely covered. A few are really growing a lot as it looks as if the casing is separating from the salami. It's actually just the blanket of mold that has formed. Is this normal?
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Post by cajuneric » Thu Apr 19, 2018 20:48

OOPS I forgot to add a picture

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