www.sausagemaking.org

Posted: **Mon Mar 02, 2009 7:46 pm**

When we have a new post available on the Lesnoiracochon blog site I usually state "I am please to announce...". Unfortunately I can not say the same today. We have a philosophy that to properly educate, you have to post the good with the not so good, or rather bad.

So I humbly submit to my friends and colleagues Genoa Gone Bad

Dave this is dedicated to you...

Cheers from the Big Dog

Posted: **Mon Mar 02, 2009 11:26 pm**

We learn more from our mistakes than our successes. Congrats on your honest reporting of all your projects. I especially enjoyed the smoked cheese photos.

Posted: **Tue Mar 03, 2009 10:52 am**

Sorry to see that... and thanks for the dedication, I think...

Dave

(signature removed from this post as a mark of respect)

Posted: **Tue Mar 03, 2009 1:36 pm**

Posted: **Thu Mar 05, 2009 12:34 am**

Put it behind you and drive on. Wow... Thats a lot of genoa bud.

Posted: **Fri Mar 06, 2009 1:34 pm**

So what happend?

Posted: **Fri Mar 06, 2009 7:28 pm**

stale dated bacteria culture, I am sure of it....

Posted: **Fri Mar 20, 2009 2:49 pm**

I used some cultures that were 3-4 month past the 6 and it worked fine, used the whole pkg up in around 30lbs. Sorry to see, I have 22 lbs myself trying to decide what to do with it. Took some much time...

I have a dum question, why does the pict indicate it is bad? By being shriveled up.?

Posted: **Fri Mar 20, 2009 9:00 pm**

Nope the drying was fine, case was just the right balance, it was the meat itself. It was a texture of crumpled beef, there was no twang of a traditional cure. Every cured meat has a certain feel to it where it was missing in this case.

I just could not attest to the quality of the product