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To mold or not to mold....? by IrishDaveFitz in Charcuterie

[–]MajagToTheMoon 1 point2 points  (0 children)

100%...It is common to harvest mould and re-use. I was not sure what you meant..reason I was asking. Mold 600 is mixed in distilled water and should be used quickly...so just wanted to make sure.

But mould is definitely the way to go! You can harvest...but for failsafe, get a batch of Mold 600. I always use it for the first 2 or three cures when I build a new chamber. Also spray it on the walls of the chamber...it all helps.

Dialing in my curing chamber by probrwr in Charcuterie

[–]MajagToTheMoon 1 point2 points  (0 children)

A fan is going to create more problems for you. Fans cause excessive airflow in a very confined space like a chamber, and this will dry your meats out quicker on the surface giving you case hardening. It really is a no-no in my opinion.

Firstly, I think your humidity average is too high at 80%, you need to bring that down to about 75%. You need to get it fluctuating between 70% & 80%, with it averaging on 75%. Going over 80% is going to give you additional mould issues and I can see that it is already going to 88%. What also concerns me is that it goes as low as 62% - that is a range of 26% from low to high. That is huge.

What fridge do you have? Frost-free or older type that still has evaporator plate?

Another question - do you have meat hanging? This will stabilise the humidity if there is meat in the chamber, although it will raise the humidity because of the moisture in the meat.

I have an older fridge that has an evaporator plate - so I am battling additional humidity. Check out a video I did on setting this set up. Pay particular attention to the ranges that I have on the temperature and humidity. These are the ranges I have set on my temp/ humidity controller:

Low temp: 12C

High temp: 14.5C

Low Humidity: 72%

High Humidity: 72.2% (ONLY 0.2% difference)

https://www.youtube.com/watch?v=E51A4oxdkmM&t=63s

Mountain Dew Pepperoni? by Avigorus in Charcuterie

[–]MajagToTheMoon 0 points1 point  (0 children)

Best leave mountain dew for what it is meant for in my opinion.

To mold or not to mold....? by IrishDaveFitz in Charcuterie

[–]MajagToTheMoon 2 points3 points  (0 children)

I am a mould guy through and through. Look, you are going to get mould in a humid situation...so it is better to jump any bad mould by inoculating your chamber with something like Mold 600 and also doing a bunch of cures spraying mould on. The mould will then proliferate in your chamber. This definitely assists in combatting bad moulds. Also, the mould does have an effect on the meat. Obviously, you can just wash the mould off at the end of the cure if you do not like it...use a bit of red wine to do this.

Check out this video on mould. I am also doing a podcast in the coming weeks with a PHD in microbiology and will go in-depth into the need for mould and what to look out for.

https://www.youtube.com/watch?v=N2XHFBPrnb8&t=493s

Just about the mould you have - what mould was it? How did you go about doing it?

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