How does this look? Day 6.

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How does this look? Day 6.

Postby badmajon » Fri Jul 01, 2016 6:41 am

Hello everyone, I was wondering if you could look at my sausage so far and let me know if this is what you want to see. I am making a salami with RM52 bacteria and Bactoferm Mold 600. Curing chamber set at 75% RH and 13c.

Questions:

1) Is this the right mold?
2) Does it matter that the entire sausage isn't uniformly covered?
3) Is this what I should be seeing at this point or is there anything of concern here?

Thanks!

Image
Image
Image

Apologies for the large size but I wanted to make sure you can see detail.
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Re: How does this look? Day 6.

Postby NCPaul » Fri Jul 01, 2016 10:23 am

The mold looks right, what's the weight loss?
Fashionably late will be stylishly hungry.
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Re: How does this look? Day 6.

Postby wheels » Fri Jul 01, 2016 2:29 pm

They look fine, but I'd put something between them to keep them apart. A bit of bent card or something similar.

HTH

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Re: How does this look? Day 6.

Postby badmajon » Fri Jul 01, 2016 4:24 pm

Thanks for the tips. The top two sausages were stuck together and I'm glad I separated them with a piece of cardboard before they dried more.

My scale has unfortunately broken (cheap Chinese one that I've had for 3 years) and I won't have another one for a week or so.
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