www.sausagemaking.org

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

Colin

They should be safe now but I would give them a couple more weeks. How do they feel?

Not really firm but getting there, hard to explain, medium firm? lol

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?

That looks good to me. Give the others some more time and see if you like the texture better.

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

Phil

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



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

RESULT!

What's the cheese?

wheels wrote:What's the cheese?

Brie, a good one from France, i had bought it earlier today before i tried the Salami again.

Wow, that's travelled a long way. Enjoy!

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%.