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The mold helps raise it slightly during aging. Sorry if I confused the matter. It is really a small amount of bouceback...about .2-.3 at most

Great suggestions guys! Penicillium Nalgiovence(white mold) is a very good idea and will actually impart a really great flavor to your salami. The mold protects the surface from collapsing if your parameters are to aggressive as well as breaks down the lactic acid that the culture creates to...

No prob! I'll be coming to you to learn how to make a nice chamber like that so I can make some at home! I have access to all the materials from work to make salami,etc. but I want to make certain kinds at home....I really enjoy the artisan salamis covered in white mold

Have you already fermented? If so I think 80% is a bit high and I would drop it to 68-70% You shouldnt see it again...but make sure you get if off your salami since it will impart an undesirable flavor for sure.

No problem. I ferment pepperoni for a living! I would increase the dextrose to .75 and you should be ok. 5.3 or 5.0 is fine. It may also dry easier if you drop the ph a bit past 5.3 There is a curve that demonstrates water holding capacity and how it diminishes as salt is added and ph is...

When you guys are talking collagen are you referring to edible collagen or non edible collagen? Big difference when stuffing on the two. A saline solution works on the non edible ones and they hold up to the white mold whereas mold will eat through fibrous. Cider vinegar helps to make naturals...

Regardless of the starting pH you really didn't give the culture much to ferment. What was your target finished pH? 5.3 or 5.0? Keep in mind that when cultures run out of carbs they can produce ammonia and raise the ph afterwards ......not good. Some bounce back during aging is ok but you need...

What's your %rh? And temp?low 60's? Green mold grows when cooler and humid. May want lower humidity if The fan doesnt do the trick. Potassium sorbate solution would work as well.

The whole thing is bs! When nitrite is replaced with veggie powder or celery powder and a staph based starter to convert the nitrate to nitrite, the finished ppm in the product is typically higher than if it was added at the max allowable limit of 156ppm for comminuted sausage!

Forgot to ask what was used as a food source for the culture, dextrose, or cane sugar are most common from my experience. Here again, certain strains of acid producing starter cultures will convert sugars differently. For a pepp I suggest dextrose

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver: The nitrate cure you added probably protects against botulism, so saftety isn't a large concern here IMO. I've never measured PH in my...

You could do this like they do iN Spain, called Loma.....or Portugal they call it salpicoun (sp?) Could also dry cure a pork butt for coppa!

Size of the ham is important 42 days shouldn't hurt it. The drying and acclimation process is what smoothes out the taste. Most people don't realize it but the cheap salty prosciutto that you can buy at the deli had about the same sodium as a Parma ham. Its all about time and temperature. Most...