www.sausagemaking.org

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!





Apologies for the large size but I wanted to make sure you can see detail.

The mold looks right, what's the weight loss?

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

HTH

Phil

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.