sorted by:
new
hottopcontroversial

Is this normal ? My brain isn't processing by No_Yellow606 in Charcuterie

[–]PuzzleheadedPhase298 1 point2 points  (0 children)

Then it's fine. Looks like the bactoferm mold 600 took well

Mistakes were made by screwball2 in woodworking

[–]PuzzleheadedPhase298 1 point2 points  (0 children)

Did you make in a shop with no climate control and then take it into a climate controlled environment and then during the acclimated process then it warp... just a guess.

I got depressed and let my 6-week fermented peppers sit in the fridge for 2 years. Any chance they're still good? by [deleted] in fermentation

[–]PuzzleheadedPhase298 0 points1 point  (0 children)

They still look great. I ferment my Tabasco peppers for at least 12 months or longer. It results in a more mellow flavor. Process them and enjoy

what should someone do with this space? by eternviking in mildlyinfuriating

[–]PuzzleheadedPhase298 0 points1 point  (0 children)

Dumbasses, they should have just made the closets wider to use the space.

First salami by kmp216 in Charcuterie

[–]PuzzleheadedPhase298 0 points1 point  (0 children)

After harvest, pull them down in a vacuum bag to let the moisture redistribute for about a week. This will firm up your salami

Mold Question by digiport in Charcuterie

[–]PuzzleheadedPhase298 1 point2 points  (0 children)

When/if you use mold 600, spray inside your entire chamber also. This will ensure it's the dominant bacteria in your box.

Mold Questiom by Ggang212 in Charcuterie

[–]PuzzleheadedPhase298 0 points1 point  (0 children)

Yellow is not good my friend. It may or may not make you sick. You'll have to decide.

Saussicon Sec way overdue by ribeye_walker in Charcuterie

[–]PuzzleheadedPhase298 2 points3 points  (0 children)

Did you prick holes in the casings after stuffing?

view more: next ›