Please look at my mould

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Please look at my mould

Postby Swing Swang » Mon Feb 09, 2015 7:29 am

Hello,

We're now at Day 9. Would be most grateful if those that know could look at my mould and tell me if all is OK or if I should wipe down with vinegar.

Many thanks

Image

Image
User avatar
Swing Swang
Registered Member
 
Posts: 207
Joined: Fri Jun 13, 2014 12:56 pm
Location: Cornwall, UK

Re: Please look at my mould

Postby DanMcG » Mon Feb 09, 2015 8:30 am

Looks fuzzy to me, what humidity are you running? Personally I'd wash them.
User avatar
DanMcG
Registered Member
 
Posts: 1290
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Re: Please look at my mould

Postby NCPaul » Mon Feb 09, 2015 11:56 am

I'd wash them down as well. Unless you spray or dip them in a known mold culture, it's not likely that the mold that shows up will be a good one.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2303
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Please look at my mould

Postby Swing Swang » Mon Feb 09, 2015 12:52 pm

OK - job for this evening/tomorrow morning - thanks
Humidity is about 83%, 11C
User avatar
Swing Swang
Registered Member
 
Posts: 207
Joined: Fri Jun 13, 2014 12:56 pm
Location: Cornwall, UK

Re: Please look at my mould

Postby wheels » Mon Feb 09, 2015 3:09 pm

I too would wipe them. Then I'd probably take a trip to aldi/lidl and buy a commercial salami with mould. Scrape some mould off, or put a chunk of the skin in a bowl, add some pure water (distilled/pure/bottled), leave it at room temperature and 12 hours or so later paint it on to my sausages.

Hopefully, that way you'll encourage good moulds.

What temp/R.H. is your chamber running at? I'm guessing that the amount of salami you've got in it must create one heck of a lot of humidity just by itself.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12176
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Please look at my mould

Postby DanMcG » Mon Feb 09, 2015 10:19 pm

wheels wrote:? I'm guessing that the amount of salami you've got in it must create one heck of a lot of humidity just by itself.

Phil


that's what I was thinking also Phil. You need to increase the air flow, Just open the door a bunch of times during .the day)
User avatar
DanMcG
Registered Member
 
Posts: 1290
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Re: Please look at my mould

Postby Swing Swang » Thu Feb 12, 2015 9:33 pm

Humidity is a big issue, especially as the fridge has stopped working so there is much opening of doors.
Wiped everything down at day 10 and dipped all chouricos in vinegar.
Humidity drops to about 67% after leaving door open for an hour then increases to 92% by the time I get home from work. Casings now looking dryish after Day 12 so hoping mould won't return.
User avatar
Swing Swang
Registered Member
 
Posts: 207
Joined: Fri Jun 13, 2014 12:56 pm
Location: Cornwall, UK


Return to Beginners

Who is online

Users browsing this forum: No registered users and 2 guests