Hello Igor,

So nice to hear from you again. Ruhlman calls for 10gm dextrose in a 5 lb. (2.3kg) batch, which is the amount I made. Thank you,

Bill

Sure thing Bob,

I can certainly wait. Sounds like time is more important to developing a great flavor and I should maybe be less concerned with actual weight loss. I've got no problem waiting, it just seemed odd to me that it was down so much after just 10 days. Thanks again for your help,

Bill

Hello Bob, Yes, mold 600 was used to great effect. They all have a beautiful white coat. The three day fermentation was done @ 95-98% humidity as prescribed by Igor, resulting from a discussion regarding my first attempt at making a fermented/dry-cured salami back in January (I believe). Then when I...

I made a dry cured salami (finocciona recipe from the Ruhlman "Salumi" book) stuffed into 60mm beef middles back on March 25th (10 days ago). Used t-spx culture and fermented for three days @ 70ish deg. F and 95% humidity. Went into the dry cure chamber @ about 57 deg. F and 85% humidity. I weighed ...

Ok redzed, all taken care of per your instructions! Thanks so much for your help!

Bill

That's brilliant redzed! Like patching an inner tube. Now I guess the only question I have left is: do I wipe away the mold where I patch it and reapply new mold culture or just cover up the mold with the patch?

Hey, just want to say thanks to ya'll for your help. I really appreciate it.

Bill

Approximately 60mm beef middles. Hung and tied with string. If I can figure out how to post a pic I will post in the morning. Thank you,

Bill

Hello Chuckwagon! Nice to hear from you. Actually, we're finally starting to thaw out bit. This year was definitely colder and snowier than any I ever remember. Sorry for gettin' a bit impatient but it's never good to bust your chub :shock: The recipe is on page 129 of Ruhlman's "Salumi". It is a dr...

I'm assuming, based on getting no response, that there is no hope. I'll keep it hanging around a bit longer in case someone may have some input. Thanks again,

Bill

OK, here goes: On Tuesday evening (3/25) I finally got around to my 2nd attempt at making salami. This is the Finnochiona recipe out of Ruhlman's "Salumi". Everything went well and seemed to be continuing that way until this morning (Friday 3/28) when I checked on the chubs hanging in the fermenting...

Hi Igor, that's a lot of great information. I'm just glad that I understand it :wink:. It actually makes perfect sense to me. I guess being analytical can have its advantages. Hopefully I'll be able to maintain 95-98% humidity in my fermenting chamber. I'm going to try the T-SPX culture in my next e...

Hello Igor, thanks again for all the great information. Yes, you are right! Why didn't I think of that? Never mind saving this for April, just make more! Hope you don't mind another question but... now obviously my casings stayed permeable enough to enable a 30% loss of moisture but the perimeter of...

Well I can't figure out how to post a photo or I would but I sliced into one of the salami sticks today and I'm rather pleased that I'm not ill yet! :lol: I'm very happy with the way things turned out. They've lost about 30% and i think i will let the other sticks go for another week or so to firm u...

Hello Bob K, thanks for the pointers. May I ask: are you using Bactoferm-600? How much of the package do you use each time? How much distilled water? And do you mix and let it sit for a certain amount of time before brushing it on?
Btw, those look beautiful and delicious. Thanks again,

Bill

Hello Igor, I will look into the Sacco brand mold culture. I weighed them again yesterday and they are down about 30%. I may slice into one today! I will report my findings. Thanks again so much for all your help. This forum is an incredible resource for valuable information thanks to you and others...