newbie sausage advice

Air dried cured Meat Techniques

newbie sausage advice

Postby scabbz » Fri Jan 12, 2018 6:50 pm

Hi and thanks for the add. I bought a steaklocker which is a stake aging fridge with a charcuterie setting. I made a venison salami and a chorizo on Saturday night. dipped in mold.
I have two questions: first, the fridge has a UV light used for the steak aging process. I accidently left it on for two days during the fermentation part of the hang and am hoping I didn't kill the good bacteria that I added???
Second, the mold growing on it doesn't lookat all like the normal I see growing on sausages. I have a picture but can't figure out how to post it. its white but is random on each sausage with a work like pattern. If someone knows how to easily upload a pic, I'll be glad to learn. THx
Newly Registered
Posts: 1
Joined: Fri Jan 12, 2018 6:06 pm

Re: newbie sausage advice

Postby NCPaul » Sun Jan 14, 2018 11:46 am

Welcome to the forum. :D UV light does not have the ability to penetrate very far so I doubt the bacteria you added were done in. Can you check the pH? Mold is not a requirement and often starts in a random way. To post a photo, you'll have to upload it on a hosting site, then link to it.
Fashionably late will be stylishly hungry.
Global Moderator
Posts: 2765
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Return to Curing Techniques

Who is online

Users browsing this forum: No registered users and 1 guest