Homemade Sausage Making

Hey guys,

It's been a while. I've been wanting to do a fermented sausage soon and I've been doing some reading. I cant seem to find any info about the white mold other than its desirable. What purpose does it serve and is it edible?

Penicillium nalgiovense is the commonly desired white mold, it's both beneficial and edible.
Penicillium nalgiovense works to suppress the growth of undesirable nasties such as rogue molds, yeasts and bacteria. it also helps prevent case hardening to a certain extent It's most desirable in southern European style sausages where it also works to degrade lactic acid during maturation increase in a pH increase and producing a less sourish flavor, which is a desired characteristic in that style sausage.

Bactoferm 600 at the SausaageMaker>>>
http://www.sausagemaker.com/19011bactof ... spray.aspx

HTH

Thanks dude.

I've been reading the Project A thread to figure things out. One thing Im not sure of is how you guys get the low temperatures of mid 50's to upper 60's farenhiet in a wooden box in June??? The cpu fans dont cool, do they? I figured they were just for circulation.

Thanks.