Homemade Sausage Making

Hi,
I have recently completed 2 coppa, a beasola, Pancetta, and 2 Guanciale which were sitting happily sitting in my curing chamber for 3 days until it stopped working...( I knew I should have replaced it ).
After racing around and getting another fridge I have had no time to prepare it with cutting out side wall, putting in fans etc, and just want to help innoculate the meat from a "green" chamber until I can get properly set up again.
Today I managed to find some Penicillum Candidum which I intend to spray on the casings / meat.
Question is, how to dilute and use? I managed to find the culture in a cheese-making shop, no instructions, just that it was sufficient for 250L milk.... ( 2 grams)
My inclination is to use about 1/4 in about 1lt of tepid demineralised water, let it stand for about 6 hours before spraying, and repeating after 24/48 hrs.
Would this be the way to do it?
Thanks for your time.

Penicillum Candidum is really not the desirable one use on meats, Penicillium nalgiovense is what you are looking for. It is available in your area from these folks http://www.smokedandcured.com.au/bactof ... d_search=0


If you choose to use what you have use the whole 2 grams in 1/2 lt water, you should only have to spray once.

Thanks,
But this is all I can get here that I can find. Hopefully when Jan returns I can catch up with him, only being about 100km away.

Sorry, Mean all i can find local without it being shipped. Want to get something pretty quick smart as going away tomorrow for several days, with no-one to open my fridge.....We also have high temps here at the moment, so didn't want it sitting in the back of a Couriers Van until delivery!