Backslopping mould culture

[redzed]

The sausages on the left is my latest batch of Salame di Cervo, 16 days after fermentation. I am getting low on on Bactoferm 600 Mould, so instead I inoculated them with mould from skins of previous salami that I had frozen in a plastic bag in my freezer. The skins had been frozen for at least 3 months. I took a few, immersed them in distilled water, added a pimch of dextrose and sprayed the salami after the initial fermentation period. The Penicillium nalgiovense came to life very quickly and coated the sausages thoroughly. No wild moulds are visible and the grey spots on the photo is yeast. Shows that this is one culture that survives temps of -20°C.

[ursula]

Red, that's fantastic!
You are a real experimenter. You must have a bit of scientist in you.
How much green weight would have been in one of those really big salamis?
Ursula

[redzed]

Hey Ursula! Those are actually small salamis, they weighed approx. one pound when stuffed.

[Chuckwagon]

Hey Red,
Did you know that backslopping dates back to the time of the Romans? No kidding. It was a very popular procedure. Gosh, I was just a child at the time, but I remember racing my chariot up and down the cobblestone streets and being pulled over by the Centurions for speeding.

[redzed]

I remember racing my chariot up and down the cobblestone streets and being pulled over by the Centurions for speeding

Hmm, I think you may be confusing that with the time you tried to take the buckboard into the fast lane on the I15!

[magician]

Hi Redzed, Thanks for the link about this mold, I will definitely do that, the mold here are very expensive!

[Albertaed]

I’ve only inoculated one set of salami and now it just transfers and grows on the new ones as I put them in.