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Hey all I am half way through my Salami curing. and noticed this mold. Does this mold look ok? Look below to see my "Recipe" and curing schedule. Thanks My Salami "Recipe " 2 1/2 Pounds hamburger 2 1/2 Pound pork fatback "Choped corsly" -------------------------------- 12 1/4 tsp Kosher salt -------------------------------- 1 1/2 tsp Grams Curing salt #2 -------------------------------- 2 3/4 tsp Grams sugar or sometimes called "dextrose" Note: Mix this with starter cure T-spx so they start interacting -------------------------------- 1/2 tablespoons Cracked black pepper -------------------------------- 4 tablespoons ground red pepper -------------------------------- 1/2 teaspoon garlic powder -------------------------------- 1/2 teaspoon caraway seed -------------------------------- 1/2 teaspoon liquid smoke -------------------------------- 1/2 teaspoon ground coriander seed -------------------------------- 1 tablespoons cajon sesoning -------------------------------- 1/3 cup red wine -------------------------------- 1/4 cup distilled water -------------------------------- 1 1/4 tsp T-SPX culture Mix this with the meat after the the T-SPX and the distiled water properly desolves for 30 min -------------------------------- Hog casings, 36-38 mm wide casings My curing schedule Day 6 Days Start date Jan/11th Thursday To Jan/18th Thursday For 6 Days Keep humidity at 90 percent humidity and temp about 50-55 degrees. Day 17 Days Jan/18th Thursday To Feb 8 Thursday For 14 Days Drop humidity to about 82-88 percent humidity and temp about 50-55 degrees. Day 7 Days Feb 4 Thursday To Feb 15 Sunday For 7 Days Drop humidity to about 75 percent humidity and temp about 50-55 degrees. After the last 7 Days Feb 15 Sunday keep humidity about 70 percent and temp about 50-55 degrees. Now you can check the salami wheight, keep at 70 percent humidity untill salami looses 35% wheight.

Hello everyone I have ben working on making Salami. here is the recipe got off the internet and modified it somewhat.... Everything is turning out fine so far. I have made 7 5lb batches. Each a little different. That's so I can see what recipe works the best. After stuffing my Salami I hang it at room temp at 65 degrees for 2 days Question: is 65 degrees for two days a good thing or should it be colder? After 2 days at 65 degrees i put them in a modified fridge with a thermostat that is set at 55 degrees Question: is 55 degrees a good temp to let them turn into Salami What is a good temp range for this? also my modified fridge has a thermostat that is set at 65% humidity Question: is humidity necessary if so What is a good humidity range for this? After the Salami looses 40% weight they should be good to eat? Question: After the Salami looses 40% weight Will they be good to eat? Queastion: When the Salami is ready to eat should I store them in the fridge or freeze them? Thanks for your help 3 pounds hamburger 2 pounds fatty pork "diced" shoulder or pork belly Total 5 Libs 1 teaspoon Instacure No. 2 It is used on meat to prevent the production of botulinum toxin in meat 1 tablespoon starter culture T-SPX a meat starter culture for the production of traditional or fast fermented meat products, at temperatures from 64-75°F. The T-SPX meat starter culture gives a mild acidification and ensures a good flavor and color development. Will last 6 months in freser. Instructions 1. Cut the fat into small chunks and grind meat. Mix the spices into the meat. 1 teaspoon Instacure No. 2 "prague #2" 2 tablespoons and 1 teaspoon kosher salt 1 tablespoon Sure jell 1 teaspoon garlic powder 1 teaspoon caraway seed 1 teaspoon ground coriander seed 1/2 teaspoon ground black pepper 4 tablespoons ground red pepper 1/2 teaspoon celery seed 3 teaspoon liquid smoke 4 tablespoons hot red tomato paste 2 tablespoons red wine Mix with the meat and fat and put it in the fridge overnight. Doing this helps develop myosin, which will give you a tighter bind when you stuff the links later. 2. The next day Put the meat mixture in the freezer, Let everything chill down until the meat hits about 28°F It won’t freeze solid because of the salt. Normally this takes about 90 minutes. 3. Soak hog casings in a bowl of warm water. Soak vedgtable casings in a bowl of warm water for 1 min. 4. Dissolve the 1 tablespoon starter culture T-SPX with 2/3 cup - 10 tablespoons + 2 5 tablespoons + 1 teaspoons distilled water. Let this sit at least 15 minutes. 5. When the meat mixture is back below 35°F, you can mix it. Put the mixture into a big plastic bin with the desolved starter culture T-SPX mixture and mix it by hand for about 2 minutes 6. Put the sausage in the fridge while you clean up. 7. Stuff your sasage. Heat a needle in the flames of your stove to sterilize it, and prick the links to let any trapped air out. Hang your sausages from “S” hooks. Let them hang at room temperature for two days. then store them at 55 degrees untill they loose 40% wt.

Thanks Fe, I got the name wrong. I did not intend to make Landjaeger. I intended to make smoked Salami. I just made some and it turned out great. Will send pics soon. Was just making sure I got temps and humidity and weight correct for Salami before smoking.

Thanks FeChef So I guess What I am making here is smoked Salami not Landjaeger, because with Salami you would never have those kind of temps. I think what you are talking about is a kind of smoked hot stick? I did make those but they do not have the texture I am looking for internaly. Does anyone have any advice on the correct temps and humidity for Salami? Thanks

Any one out there that can help with Landjaeger Salami? Thanks

Hello everyone I have ben working on making Landjaeger Salami. here is the recipe got off the internet and modified it somewhat.... Everything is turning out fine so far. I have made 7 5lb batches. Each a little different. That's so I can see what recipe works the best. After stuffing my Landjaeger I hang it at room temp at 65 degrees for 2 days Question: is 65 degrees for two days a good thing or should it be colder? After 2 days at 65 degrees i put them in a modified fridge with a thermostat that is set at 55 degrees Question: is 55 degrees a good temp to let them turn into Landjaeger Salami What is a good temp range for this? also my modified fridge has a thermostat that is set at 65% humidity Question: is humidity necessary if so What is a good humidity range for this? After the Landjaeger Salami looses 40% weight they should be good to eat? Question: After the Landjaeger Salami looses 40% weight Will they be good to eat? Queastion: When the Landjaeger Salami is ready to eat should I store them in the fridge or freeze them? Thanks for your help 3 pounds hamburger 2 pounds fatty pork "diced" shoulder or pork belly Total 5 Libs 1 teaspoon Instacure No. 2 It is used on meat to prevent the production of botulinum toxin in meat 1 tablespoon starter culture T-SPX a meat starter culture for the production of traditional or fast fermented meat products, at temperatures from 64-75°F. The T-SPX meat starter culture gives a mild acidification and ensures a good flavor and color development. Will last 6 months in freser. Instructions 1. Cut the fat into small chunks and grind meat. Mix the spices into the meat. 1 teaspoon Instacure No. 2 "prague #2" 2 tablespoons and 1 teaspoon kosher salt 1 tablespoon Sure jell 1 teaspoon garlic powder 1 teaspoon caraway seed 1 teaspoon ground coriander seed 1/2 teaspoon ground black pepper 4 tablespoons ground red pepper 1/2 teaspoon celery seed 3 teaspoon liquid smoke 4 tablespoons hot red tomato paste 2 tablespoons red wine Mix with the meat and fat and put it in the fridge overnight. Doing this helps develop myosin, which will give you a tighter bind when you stuff the links later. 2. The next day Put the meat mixture in the freezer, Let everything chill down until the meat hits about 28°F It won’t freeze solid because of the salt. Normally this takes about 90 minutes. 3. Soak hog casings in a bowl of warm water. Soak vedgtable casings in a bowl of warm water for 1 min. 4. Dissolve the 1 tablespoon starter culture T-SPX with 2/3 cup - 10 tablespoons + 2 5 tablespoons + 1 teaspoons distilled water. Let this sit at least 15 minutes. 5. When the meat mixture is back below 35°F, you can mix it. Put the mixture into a big plastic bin with the desolved starter culture T-SPX mixture and mix it by hand for about 2 minutes 6. Put the sausage in the fridge while you clean up. 7. Stuff your sasage. Heat a needle in the flames of your stove to sterilize it, and prick the links to let any trapped air out. Hang your sausages from “S” hooks. Let them hang at room temperature for two days. then store them at 55 degrees untill they loose 40% wt.