Good news, Bad news

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Re: Good news, Bad news

Postby fusion555 » Wed Feb 08, 2017 7:16 pm

27 days, 34% weight loss, chamber has been steady at 54F/73% a nice coating of white mold and no off smell, maybe just maybe they will be a good first try.

Would you guys cut one yet? had to hold off when i weighed them today, was itching to slice one :D

Colin
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Re: Good news, Bad news

Postby NCPaul » Wed Feb 08, 2017 9:26 pm

They should be safe now but I would give them a couple more weeks. How do they feel?
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Re: Good news, Bad news

Postby fusion555 » Wed Feb 08, 2017 9:54 pm

Not really firm but getting there, hard to explain, medium firm? lol
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Re: Good news, Bad news

Postby fusion555 » Fri Feb 10, 2017 7:18 pm

So 1 of my "Salamis" has a 35% loss today, i do realize it needs more but couldnt resist cutting it to look.
To me it looks good, taste is very mild, still has a "raw" texture to me, what you guys think?

Image
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Re: Good news, Bad news

Postby NCPaul » Fri Feb 10, 2017 7:58 pm

That looks good to me. :D Give the others some more time and see if you like the texture better.
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Re: Good news, Bad news

Postby wheels » Fri Feb 10, 2017 11:40 pm

I agree, t looks good - it's just a case of drying it to your liking now.

Phil
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Re: Good news, Bad news

Postby fusion555 » Thu Feb 16, 2017 8:46 pm

What a difference a few days make, cut it again today, oh boy, its delicious, very mild but the texture is spot on to how i like it.

My afternoon snack today :D

Image

I dont notice any case hardening, should i vac it anyway? if so, for how long? oh and do i wash off the mold?
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Re: Good news, Bad news

Postby wheels » Fri Feb 17, 2017 12:47 am

RESULT!
:D :D :D :D :D
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Re: Good news, Bad news

Postby wheels » Fri Feb 17, 2017 12:47 am

What's the cheese?
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Re: Good news, Bad news

Postby fusion555 » Fri Feb 17, 2017 1:04 am

wheels wrote:What's the cheese?


Brie, a good one from France, i had bought it earlier today before i tried the Salami again.
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Re: Good news, Bad news

Postby wheels » Fri Feb 17, 2017 6:43 pm

Wow, that's travelled a long way. Enjoy!
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Re: Good news, Bad news

Postby fusion555 » Wed Mar 01, 2017 2:33 am

13 days vac packed in ref, it just gets better, perfect texture, great taste, im real pleased with them, the second Salami got vac packed yesterday at 41%, there is still 1 in chamber, its lost 44%, was going to leave it a while longer and take it out at 50%.
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