mdbasile

My quess, is that, as in any other product information sheet or statement, they are being xtra cautious. I too will at some point in the next few weeks be using Bactoferm that is over 1 month old.... I'll keep you posted too...

My wife and I will be there. Look forward to meeting you.

Ron - welcome!! If you are going to try salami, I suggest that you make sausages first. It helps one get the "feel." Food Man -- welcome back!! What have you made so far? You started this thread with the Salmon, I know - anything else?

Here Here !!! It is amazing what we have all learned. So much more to do too!! I am still waiting on my smoker!!

Wow, Abra, what am amazing experience. It would be a dream to gather a crowd to share a day like the one you all had. Like Ronnie, I know a lot of kean eaters but that's where the interest ends. Bravo. ← Abra - I agree -- what a awsome Pork PARTY !!! PORK FAT DOES RULE !!!

Thanks Dave!! Was fun to make and eat...!!

Thanks Ron. 16 days... but there is still some of both hanging... I found that they were not all quite dry. I did not weight them so I am going by feel only.

Here is my Chorizo and Tuscan left to right in all the photos. Yummy - some of the Chorizo needs some more time. Flavor is excellent and texture seems perfect. I am very happy. I didn't even brush off the mold... I was eating some bucheron with a nice baguet and the salami's and they all had white mold on the outside!!

I prefer the sight of those sausages!!! Yum

Nice pictoral....thanks

Bump... Looks like the Tuscan will need a couple more days, and the chirizo also. Still wondering about the mold.

Ron WOW! Those are most beautiful! Congratulations!

White mold question I have collected my Chirizo and Tuscan Salami - will post once I charge my camera battery... I have question about the white mold. I have some pretty heavy white mold on the Tuscan - do I wash it or brush it off?

Richard - I have done about 10 Costco Salmons so far - each time I vary the recipie a bit. I pretty much stay with salt, brown sugar(light & dark) - then I use scotch, or rum and lemon or lime zest. The reason for the color difference is the amount of concentration of the cure at the edges vs the middle. No worries -- actually the edges end to get a little "over-cured." I have found that the salmon gets better if it sits for a few more days - I put them in a food saver bag - seems there is a bit of an osmosis(sp?) that occurs and a more even color and curing is the result. Actually I like to wait at least a week... seems to be best after that time. Mark

Now THAT is Food Porn!!!

Wow - that sucks!!

Mold is Back!!! Hoping it stays the course!!! Those with experience - good??

Looks like the perfect salami to me!

Abra - those are very nice -- and I agree great definition... .. and one cannot have too much pork fat....

From what I have determined - I washed off GOOD mold and had no bad mold... Did I do any damage by wiping off the good mold?

Ok all - I panicked today about mold... After all this discussion about mold - I saw white raised chalky mold all over my salami's and FREAKED.... I rubbed them all down with 50/50 vinegar/water.... then I read the section about mold... Sooo white mold -- the powdery stuff is ok - no? Did I do any damage with the vinegar wipe-down? Sorry no photos, but it looked roughly like someone blew snow on parts of them... Input is appreciated.... Thanks. Mark

Nice job Susan!! Why do you feel more liquid and a longer "mix" is in order? I am always afraid that I will create a mushy emulsification if I stir to long or with more liquid.

My wife said something funny this morning....similar to Abra's complaint about $$$ and this cookbook. She was complaining about gaining some weight in the last 2 weeks and then realized that we have basically been eating nice fatty pork products for the last 2 weeks... She asked if we could please eat some lighter foods for a change... Made me realize exactly how much of these wonderfull foods we have been eating.... and one can get a little carried away...

Jason, For my lamb -- now sitting. I read you decided to make 2 instead of 1 -- is that because of the way the piece is shape - sort of 2 halves - 1 large 1 small?

I have family in Seattle and we've been there a couple of times... it was really just a wild guess...