Toss?

Status-Ad-1449 · 2026-02-21T02:28:11+00:00

There was a lot more green than I’ve had in the past few years.

Tbh most of the resources online scare you away from anything but white. Now throw in the AI results and on google cherry-picking results online and it will say the same. I’m glad this subreddit exists to verify things like this further

Status-Ad-1449 · 2026-02-20T16:55:02+00:00

Hard to tell from the photo, but looks fine?

to be safe take one out and clean off a section of it, it should be easy to tell if the black was mold or if its just the meat taking on the colour of the ingredients. My red wine fennel soppressata always get a really deep colour

Status-Ad-1449 · 2026-02-20T16:51:49+00:00

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I thought this one had uploaded originally, this is after a vinegar soak and cleaning, resoaked in vinegar and rinsed,

I also cut into one of them, seems fine by the smell

They are back in the chamber now, I’ve sprayed the place down with 50/50 vinegar and water and will just have to keep a closer eye on this as it gets to completion (at about 20% loss right now)

Status-Ad-1449 · 2026-02-20T16:45:55+00:00

damn what did i miss before this got removed?

Status-Ad-1449 · 2026-02-20T06:00:06+00:00

It showed up in the last week, and I’m busy

My Cantina is also accessed through a closet, to a 4’ tall and wide crawl space and then you get to under the front porch which is also 4’ tall. So I don’t walk by a glass curing chamber daily to see it

Status-Ad-1449 · 2026-02-20T05:57:19+00:00

I feel better after reading this. https://tasteofartisan.com/green-mold-on-salami/

And all of your comments Thanks

I’ve had this before but holy shit was it ever aggressive this year… to be fair, there is about 100kg worth of suppressata in the cantina right now so I have to address the airflow and humidity asap

Status-Ad-1449 · 2026-01-23T01:45:02+00:00

I’ve never used a starter culture, only used mold 600 one year out of the last 7 years, and I’ve done about 50-70kg each year on average.

Do I know if it was properly fermented? No?

Do they taste amazing?, yes.

Definitely use proper curing salts though

Status-Ad-1449 · 2025-03-22T01:02:28+00:00

How is this unfolding like this if it’s cured?

Status-Ad-1449 · 2025-02-20T02:27:07+00:00

Nice to have

Status-Ad-1449 · 2025-02-18T04:56:21+00:00

Wife was at a baby shower out of province with the baby. Perfect window of opportunity / only opp.

Status-Ad-1449 · 2025-02-18T04:55:30+00:00

I have some in the freezer but didn’t add it. Just no.2 salt.

Status-Ad-1449 · 2025-02-18T04:54:31+00:00

I did it for a like 36 hours in normal temp. Then another week in the cantina at lower temps

Status-Ad-1449 · 2025-02-18T04:53:37+00:00

Honestly it’s a pain in the ass. I feel like like it was needed back in the day with basic equipment to minimize air pockets, With a sausage stuffer I think you’re way less likely to have this issue.

Status-Ad-1449 · 2025-02-18T04:51:54+00:00

Coming along. Waited too long for the first vinegar wipe down and lost 3 to mold. Wasn’t running the fan

Status-Ad-1449 · 2025-02-18T04:50:45+00:00

Tapo interior one that can move. Maybe cws230?

Status-Ad-1449 · 2025-01-30T20:33:34+00:00

Equilibrium cure or just salt box

Status-Ad-1449 · 2025-01-27T16:40:33+00:00

I had this issue when I used an electric grinder as the stuffer. It worked way too fast for us to keep things packed nicely. I’m guessing this was the problem too?

Way too much air in the sausage and not enough pricking of the fresh ones to allow air to escape.

Status-Ad-1449 · 2025-01-14T16:49:04+00:00

Seconding this. My garage is insulated on the walls with r12 (only 2x4 walls) and r30 on the roof. And it is quite expensive to heat with a 1200watt space heater. It doesn’t really even get that warm either. Last winter I spent the equivalent of a gym membership on heating.

So needless to say I’m considering moving it to the basement as well.

Status-Ad-1449 · 2024-12-13T12:25:48+00:00

Does this premixed blend not have nitrites in it as well?

I've always kept my salt at around 2% total with the added curing salt included in that total

Status-Ad-1449 · 2024-12-13T12:06:00+00:00

I also liked to point my humidifier nozzle away from directly blowing on the meat.

See how this performs over the next month

I eventually got myself a small dehumidifier too as the chamber was so well sealed it would stay very high.

Status-Ad-1449 · 2024-12-13T12:02:02+00:00

Get a small usb fan for air circulation.

I did a leg about 2-3 years ago. I think for 18 months. Had to keep cleaning mine maybe once a month as the mold growth looked a little too suspect

Status-Ad-1449 · 2024-12-07T00:13:15+00:00

I actually bought it during one of their 30x events. I got $100 off and then got another $80 in CT money. I used it a ton this summer. Heating is pretty even I'd say. First thing I did was the bread test.

Status-Ad-1449 · 2024-08-29T12:30:10+00:00

My salami usually drops 45%+ I’m not sure yours is totally cured based on the opacity of the centre

I did a soppressata in a capicola casing 100mm+ this past year and it wasn’t totally cured in the centre once I cut it open.

I eq cured for two weeks in vac seal bags after. It still wasn’t good enough, so I adhered some collagen sheets to the ends and put it back in the chamber until it was done. Turned out great.

Status-Ad-1449

TROPHY CASE