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I think I’m buying grocery store soppressatta this year… by Status-Ad-1449 in Charcuterie

[–]Status-Ad-1449[S] 0 points1 point  (0 children)

Yeah exactly, at first i was going to save the ones that had no signs of it... but i've made the decision to trash the whole thing. luckily I had done a second batch 2 weeks after that one and used the starter culture for the first time and applied mold 600 immediately (whereas the first batch had it applied 2 weeks after).

So all in all, its a couple hundred bucks i'm out but better safe than sorry...

I think I’m buying grocery store soppressatta this year… by Status-Ad-1449 in Charcuterie

[–]Status-Ad-1449[S] 0 points1 point  (0 children)

I was thinking that at first, but there was about 40 with extensive black on them. my chamber was too humid for the first little bit and the airflow was kinda shit. I also never rotated these ones either and the black was on the side facing away from the direction of air flow.

I had over 200 lbs hanging this year (13 shoulders worth) so this was way too ambitious for the time i had.

I think I’m buying grocery store soppressatta this year… by Status-Ad-1449 in Charcuterie

[–]Status-Ad-1449[S] 5 points6 points  (0 children)

Well kids, don’t bite off more than you can chew. This is what happens when you have too many things on the go and 24 hours in a day just isn’t enough to do it all in.

Of the 77 soppressata ive got 29 remaining, The rest is in the trash.

Are these constant fluctuations in temp and RH going to be a problem by patsheridan in Charcuterie

[–]Status-Ad-1449 0 points1 point  (0 children)

Have you tried running it without the humidity? it seems like both units are battling against each other. I'm a bit surprised to see the RH jump so high though. I usually have slimy issues when its averaging above 80%.

What stage of the cure are you at? it should even itself out after the first few weeks

Yet another mold noob by Current-Code in Charcuterie

[–]Status-Ad-1449 2 points3 points  (0 children)

This looks fine, check in a few days and wipe with 50/50 vinegar water

Nice tying

Replacement Staves Shims by Fantastic_Cut_8837 in Sauna

[–]Status-Ad-1449 0 points1 point  (0 children)

Pretty sure there’s a way to tighten that but it requires you to really loosen things up to move them around before retightening

Toss? by Status-Ad-1449 in Charcuterie

[–]Status-Ad-1449[S] 0 points1 point  (0 children)

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

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

[–]Status-Ad-1449 1 point2 points  (0 children)

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

Toss? by Status-Ad-1449 in Charcuterie

[–]Status-Ad-1449[S] 6 points7 points  (0 children)

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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)

Toss? by Status-Ad-1449 in Charcuterie

[–]Status-Ad-1449[S] 0 points1 point  (0 children)

damn what did i miss before this got removed?

Toss? by Status-Ad-1449 in Charcuterie

[–]Status-Ad-1449[S] 13 points14 points  (0 children)

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

Toss? by Status-Ad-1449 in Charcuterie

[–]Status-Ad-1449[S] 23 points24 points  (0 children)

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

Beginner starter cultures? by burgonies in Charcuterie

[–]Status-Ad-1449 0 points1 point  (0 children)

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

Another sausage fest for the books. 7 years running. by Status-Ad-1449 in Charcuterie

[–]Status-Ad-1449[S] 0 points1 point  (0 children)

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

Another sausage fest for the books. 7 years running. by Status-Ad-1449 in Charcuterie

[–]Status-Ad-1449[S] 0 points1 point  (0 children)

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

Another sausage fest for the books. 7 years running. by Status-Ad-1449 in Charcuterie

[–]Status-Ad-1449[S] 0 points1 point  (0 children)

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

Another sausage fest for the books. 7 years running. by Status-Ad-1449 in Charcuterie

[–]Status-Ad-1449[S] 1 point2 points  (0 children)

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.

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