Had a bit of white, and a little less green, mold. It bloomed over about 36 hours. It was easy to remove. I used a cloth+white vinegar to wipe it down. Jamie re-tied the knot and it's happily hanging in the basement. The ambient humidity dropped considerably this week. Having a hard time keeping it above 65-70%.
Check out the before and after pics. Took about 10 minutes total. Not hard. Cheers,Thx,
Tim
Thanks for all the great food at the class today. For those who took sausages home, here is a summary of what to do.
The skinny ones (Charcuterie book Tuscan Salami) these are fast-fermenting and should be held at 85-95 degrees (90% humidity) for 2 days. This can be accomplished in a cooler with a bowl of hot water in a warm place or under a light bulb, etc. After 2 days transfer to your dry-curing chamber where you want to hold a temperature of about 55 degrees and ramp down the humidity from 85% down to 55% over a few weeks. These should be ready to start sampling in 3-4 weeks. The fat ones (Bertolli's Genoa Salame) These are slow fermenting and should be held at 65 degrees (90% humidity) for one week. After the week they should be transferred to the curing chamber where you will want to maintain 55 degrees ramping down from 85% to 55% humidity over a month or two. After a week or two in the curing chamber, take the mold culture I gave you out of the freezer, rehydrate it and paint, or mist the surfaces of the sausages. These big sausages will be ready to sample in 2-3 months. Don't worry about following these instructions exactly, but please do keep records of what you do. Cheers, Peter
