Using Surface Mold

Tips and tecniques on dryng drying, curing etc.

Using Surface Mold

Postby Cavaleiros » Tue Sep 19, 2017 3:32 pm

I've only tried adding a surface mold to some salami I made once by spraying it on after stuffing. The results were good however now I'm reading a recipe for chorizo that calls for soaking the casings in the mold mixture prior to stuffing. Has anyone had experience with this? My concern here is in introducing the mold to the inside of the sausage, thus potentially effecting the chemistry and taste of the finished product. Any tips would be appreciated. Thanks!

https://ourdailybrine.com/how-to-make-d ... astellano/
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Re: Using Surface Mold

Postby airbrush » Wed Sep 20, 2017 10:51 pm

I soaked one time and merely sprayed another, and saw no real difference.
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Re: Using Surface Mold

Postby Cavaleiros » Thu Sep 21, 2017 7:19 pm

Thanks airbrush. Good to know.
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