Fermented at 30C (98% humidity) for 3 days, dropping to 13C (75%) over the last 3 days.
I had a piece of salami skin that I mixed in dextrose solution to try to cultivate the right mold. It had been frozen and quite possibly more than once - a lot of lengthy power cuts where I live - and the suppliers don't have very strict guidance given to them.
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So my question is: has anyone seen this type of mold before and lived to tell the tale?
Green Mold on Dry-Cured Sausages?!
in Cooking
Posted · Edited by Richard Burton (log)
Fermented at 30C (98% humidity) for 3 days, dropping to 13C (75%) over the last 3 days.
I had a piece of salami skin that I mixed in dextrose solution to try to cultivate the right mold. It had been frozen and quite possibly more than once - a lot of lengthy power cuts where I live - and the suppliers don't have very strict guidance given to them.
http://
So my question is: has anyone seen this type of mold before and lived to tell the tale?
http://