Hi all,
I am new to the forums. I have always been interested in sausage making and finally decided to give it try.
I have converted a fridge into a curing chamber and used the following recipe for my first batch.
Ground pork shoulder, 10% fat pieces by weight, 2.5% salt, 0.2% sugar, 2% paprika, 0.6% ground black pepper, 0.25% Cure #2 and TSPX as starter culture.
I have sprayed the sausages with Mold-600. However, I forgot to let mold sit in the solution for 12 hours before spraying. After this I transferred the sausages to the curing chamber set to 12c with 90% humidity.
After day 2, I saw no white mould forming so I decided to spray it again this time after letting the solution sit.
After spraying, I turned up the heat to 23c with 90%.
After 12 hours, I saw white mould forming and left the curing chamber at 23c for another 12 hours. Around day 3, I took it back down to 12c again.
On day 4, when looking at the sausages under the light I noticed some black specs. I tried to white it off but it appears to be under the casings.
I was wondering if this just the back pepper becoming more visible as the sausages dry or if this is some sort of a mould growing.
Please let me know what you think.
http://i67.tinypic.com/f4mryo.jpg
http://i63.tinypic.com/fnu0ex.jpg
http://i66.tinypic.com/hvvwcn.jpg
Thanks,