Well Hung

[madbaker]

I've commandeered the spare fridge in the garage. Duck salame is curing. In about five weeks it will come out and we'll see how it worked (and I'll post the appropriate Resolution Recipe).
In the meantime:

For scale, the casings are approximately 2 1/2 inches in diameter and the longer one is about two feet long.

Six Weeks to Go

What I'm reading: Robert Buettner, Orphan's Triumph

Comments

[ysabella-dolfin.livejournal.com]

YUM!

[the-cheese-lady.livejournal.com]

Those look pretty good! Do you expect to get any candidum growth on the outside? It's almost dry enough here to start thinking about curing meats, it's very humid from June thru mid October. With you and Ysabella producing such yummy comestibles I have got to give it a try myself.

[madbaker.livejournal.com]

Probably not - my usual casings source doesn't carry beef casings and I haven't had good luck with mail-order casings. So I went with synthetic paper casings, which worked okay for the salame themselves but I think are less likely to develop the good powdery white mold of which you speak.

Just in case though, there is a Boccalone salami hanging next to them. With its lovely powdery coat to serve as an encouragement.