Thanks for sharing your knowledge and helping me. I'll read the section you mentioned :wink: I see that you have small dedicated fridge, can you bring the temp up a bit higher in it? It's actually a big fridge with other food inside. But everything else is sealed, like mozzarella and yoghurt etc. Th...

Great thank you :D After the first mold appeared, I started to worry and did some research on several websites. That all my recipes are missing cure might be because the guy from the videos is Italian and that's the traditional way :/. I'll definitely get cure for the next time and continue on educa...

Is there anybody who can give me advise on how to deal with the mold on the Capicola ?
Maybe I should unwrap it and upload other pictures to see what's under the ''casing''.

Thanks for the welcome :D I'm from Hamburg, but atm I'm studying in Hungary. I'll be back in Hamburg for a couple weeks soon. During the lockdown, I'm planning on building a dry curing fridge. I just have to convince my day, but that should be too difficult :D Hopefully I can find a fridge that fits...

https://i.postimg.cc/kRxYcxWW/IMG-3367.jpg https://i.postimg.cc/BXBwPBS0/IMG-3368.jpg https://i.postimg.cc/YvS8GcD6/IMG-3453.jpg https://i.postimg.cc/mcvS5PLj/IMG-3454.jpg https://i.postimg.cc/MM1Y2zXS/IMG-3455.jpg https://i.postimg.cc/YLkztTmm/IMG-3459.jpg https://i.postimg.cc/1VHcXMp7/IMG-3461.jp...

Hello :) My name is Frederick and I’m fairly new to this whole dry curing thing. I’ve found a YouTube channel where an Italian guy is making dry cured meat in his fridge and I though why not try the same. It only took me about 2 hours to get started. Basically, I had no idea what I was doing. I alre...