Mould-600

cajuneric
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Post by cajuneric » Thu Apr 19, 2018 20:49

Am I putting too much Mold 600 on my Salami's??


Eric
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Bob K
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Post by Bob K » Thu Apr 19, 2018 21:12

That's pretty prolific growth. But I'm not sure the bubbles are mold. Take a chub and brush it off. It might reveal more. Cases separating, lumps of fat, ect.

Also you added dextrose to the mold mix? Never heard of that.
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Post by cajuneric » Thu Apr 19, 2018 22:13

I just made a video for you. Check it out and let me know what you think


https://www.youtube.com/watch?v=DfnzZg6 ... e=youtu.be
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Bob K
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Post by Bob K » Thu Apr 19, 2018 22:49

Have never seen or heard of anything like that. Mold usually adheres to/ sinks its "roots" into the casing.
Last edited by Bob K on Thu Apr 19, 2018 22:58, edited 2 times in total.
cajuneric
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Post by cajuneric » Thu Apr 19, 2018 22:51

I know it's crazy

Red, Butterbean, any thoughts?
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Bob K
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Post by Bob K » Thu Apr 19, 2018 22:58

Was the peperone you just did in collagen or also fibrous.
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Post by cajuneric » Thu Apr 19, 2018 23:11

The pepperoni was the same casing. Fibrous protein lined 61mm

Strangely enough. I have the 10 pounds (3 Chubs) that I made 3 weeks ago then 2 weeks ago I made another 30 pounds (10 more chubs) and none of the pepperoni are doing that,
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Post by Kijek » Fri Apr 20, 2018 03:00

There has to be some sort of agent and/or material, substance, that is causing a lining, film, and/or barrier between the casing and mold 600.
I have no idea what I'm talking about, but sometimes it's a simple answer???
What is causing the mold 600 not to adhere?
I love to know....,maybe fat or oils?...........
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Bob K
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Post by Bob K » Fri Apr 20, 2018 11:56

What I believe is happening is the fruit is fermenting producing CO² and possibly alcohol.

Especially because the all meat salamis using the same casings do not have that problem, along with the mold on the whole muscles using plain fibrous casings.
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Post by cajuneric » Fri Apr 20, 2018 13:01

Great Theory. I hope it wasn't a complete bust!! :oops:


Eric
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Post by cajuneric » Fri Apr 20, 2018 13:37

Would you suggest that I respray with mold 600 or make these "mold less" salami's and use Potassium Sorbate. Or is this unchartered water :mrgreen:

I know when you introduce Lactic acid to fruits and vegetables and you allow them to ferment for months you create a probiotic super food. We do it all the time with our sauerkraut. The ideal temp to make sauerkraut is 55-65f. I wonder if that's what's going on. I can't wait to open one up and see!!!

My weight loss today is 11%
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Bob K
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Post by Bob K » Fri Apr 20, 2018 14:15

I would remove the mold, as slime could form under the mold bubbles and just hang it back in the chamber. Nothing wrong with having no mold. If mold wants to grow on them there are plenty of mold spores floating around your chamber to start new growth.

As far as sauerkraut, the probiotics are alive because of moisture.....
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Post by cajuneric » Fri Apr 20, 2018 15:42

Good point. I guess I have some work to do today!!
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Post by redzed » Sun Apr 22, 2018 15:58

Eric that fungal growth on your sausage is really something! I don't think I have ever seen anything like it. Definitely not what we want when we inoculate with P. nalgiovense. There are most likely other strains in there to form that thick gel like coating. The cause is most likely excessively high humidity and possibly lack of air movement in your chamber. And the fruit ingredients in the salami may have also contributed to it. I'm horribly occupied with work these days, but in a couple of weeks will glean through my library and see if I can find any reference to anything similar to your results. It's great that you posted the video because it clearly demonstrates the appearance of this unusual development.
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Post by cajuneric » Sun Apr 22, 2018 17:22

Awesome!!


What's unusual is the other salami in the chamber are growing fine.
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