Here's one for you!

Air dried cured Meat Techniques

Here's one for you!

Postby Davea » Sun Oct 29, 2023 9:05 am

I have a Capocollo on the go.Been 2 weeks in cure, it's now been drying for 1 week. Mold is beginning after innoculating with mold harvested from a commercial salami.

However. I put some new stuff in cure yesterday and noticed that my scales were set to grains and not grams.
I checked and a grain is approx .64 of a gram.

So- I may have used less salt and less cure 2 than required.
i.e.salt at 1.76% possibly
cure 2 at .16% possibly

Should I bin, or just keep an eye on it?
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Re: Here's one for you!

Postby NCPaul » Mon Oct 30, 2023 3:40 pm

Since it is a whole muscle cut, I would think it would be OK (a salami I would bin). When it is dried to your liking, I would consume it quickly or freeze it since you will be on the edge of food preservation aW.
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Re: Here's one for you!

Postby wheels » Tue Oct 31, 2023 10:30 am

NCPaul wrote:Since it is a whole muscle cut, I would think it would be OK (a salami I would bin). When it is dried to your liking, I would consume it quickly or freeze it since you will be on the edge of food preservation aW.


That would be my take on it also.

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Re: Here's one for you!

Postby Davea » Wed Nov 01, 2023 5:02 pm

Thanks for your replies.
I have a couple of dark spots emerging, so I'll keep a close eye.
It may well be for the bin.
All good credit in the bank of experience!
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