zavodny

Thank you - I meant after fermentation - not inoculation, but before none the less. Again - thank you

All - I have dried many a sausage, this will be the first time using Mold - 600 Bactoferm™ Sausage Mould( Formerly M-EK-4 ), at what point do you guys apply? After inoculation? thanks

For what it is worth, I have been using a 1/2 a package (food saver and freeze the other 1/2) with success and no issues. I have seen that many use the 1/4 package, but I figured 1/2 was a safe point and good investment in the risk vs reward factor.

Thank you to everyone for the guidance on the Tuscan Salami - turned out fantastic! Now I do have a lot of salami that has dried to where I want it - how do you all store it? I can't see it being around for more then 4-5 weeks... but for then do you just leave at room temp? Food saver it and put in fridge? Freezer? Thoughts?

Thanks for the welcome and the input. I also sent a note off to Ruhlman and he offered the same guidance and lack of concern. I don't have a problem tossing something if it has gone off and I like to err on the side of caution, but I also don't like to be overly paranoid and well... it looks and smells so good! These forums have provided a lot of inspiration, hopefully I can give some meaningful input going forward.

Thanks, good news - this is actually the nicest drying I have done. I will post some pics, but so far it really looks perfect and was not stoked on tossing a batch that looks so nice. Can you explain why the guidelines are at such a lower temperature then? Be great to not have to force the temp down to 60 this time of year if not necessary.

Hello - I have some Tuscan Salami hanging. After inoculation I left town and looks like the room they are in ended up at pretty steady 72 degrees(hit a high of 75) for about a week with about 65% humidity :-( Followed the Ruhlman recipe - Cure #2 and Bactoferm™ F-RM-52. They look fine - nice pink, drying perfectly and no off smell or mold. Are they a waste? Any thoughts?