Skinny, Dip

[madbaker]

Note the glasses of local red wine. This is an important ingredient. (Not in the sausages themselves, but the preparation.)

Prof. Albala's salame class

I hung this salame in the oubliette 10 days ago without using a Bactoferm dip. I think that, just maybe, the surface mold culture from previous cured sausages has inculcated the bag somewhat.

10 Days Later

Comments

[lifeofglamour.livejournal.com]

So, for the uninitiated...is this good?

[madbaker.livejournal.com]

Very much so! This is the powdery white mold that you see on commercial dry sausages - it's harmless to us and grows quickly, taking up real estate before "bad" mold can grow there. It also helps with fermentation and drying since it acts as an insulator.

Kind of cool that it's taken up residence in our oubliette after a couple years of use.

[rustmon.livejournal.com]

cool! :)

[the-cheese-lady.livejournal.com]

That's great! Love the pictures. :) Are you really prepping raw meat right next to the appetizers?

We've got blue mold in the house because I bring it home from work. Thanks to that I have to over innoculate a bit to give anyother molds a fighting chance. While blue cheese is good, I don't want everything to taste like it. :S

[madbaker.livejournal.com]

No appetizers, just raw meat. There is a plate in the picture that contains casings from several salami that we sliced up and passed around before we started.

My cured meat hangs in the same general area as the curvy upstairs neighbor's cheeses, but neither seems to have suffered so far.