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#3372375 - 09/24/13 10:38 AM Re: No Rolling Back [Re: TAFKAP]
Deck78
6 Point


Registered: 10/07/10
Posts: 722
Loc: hipster hollow

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hmmm, so maybe Rohan was onto something with the salt pack???
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#3372393 - 09/24/13 10:47 AM Re: No Rolling Back [Re: Deck78]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6601
Loc: Shelby County, TN

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Cool.
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#3372413 - 09/24/13 11:00 AM Re: No Rolling Back [Re: Deck78]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12643
Loc: Tennessee

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 Originally Posted By: Deck78
hmmm, so maybe Rohan was onto something with the salt pack???


Yes, its necessary.
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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3372429 - 09/24/13 11:18 AM Re: No Rolling Back [Re: Poser]
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

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 Originally Posted By: Poser
Lesson learned: large muscles must be packed in salt. Next time, I'll will but some high quality sea salt in bulk. I also may salt it in a turkey bag instead of a tub.


Try http://bulknaturalfoods.com/ for salt and other bulk foods. They have pick-up locations across the state including Memphis.


Edited by WMAn (09/24/13 11:19 AM)
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#3425843 - 10/29/13 12:28 PM Re: No Rolling Back [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12643
Loc: Tennessee

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I checked up on the Prosciutto today and added a light coat of pork lard and some crushed black pepper and juniper. There is a beautiful layer of white mold forming. I am feeling pretty good about this project. This is 35 days of curing. It will hang for about another 100 days.



Edited by Poser (10/29/13 12:41 PM)
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3425870 - 10/29/13 12:38 PM Re: No Rolling Back [Re: Poser]
BlountArrow
10 Point


Registered: 07/13/12
Posts: 2532
Loc: SouthEast Tenn

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Thanks for the update. Agree, nothing makes me feel better about the food I'm preparing to eat than a little or a lot of white mold.
I do think it's awesome in all seriousness.


Edited by BlountArrow (10/29/13 12:38 PM)
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#3426956 - 10/29/13 10:28 PM Re: No Rolling Back [Re: BlountArrow]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9506
Loc: Memphis

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What is the benefit of white mold? Is it edible? Does it go away?
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#3427289 - 10/30/13 08:24 AM Re: No Rolling Back [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12643
Loc: Tennessee

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 Originally Posted By: TAFKAP
What is the benefit of white mold? Is it edible? Does it go away?


The white mold is indeed edible and does not go away. In a curing culture, you have have 2 kinds of mold: good (white) and bad (green, black or any other color). Once white mold takes root, it will prevent the other kinds from forming. If you get green mold, it is not the end of the world. You can save sausages by washing them with vinegar solution and then scrubbing your chamber with the same. Generally speaking, once white mold has taken hold of your sausage, it is "safe" and could be carried around with your in fluctuating environments until ready to eat. (This is one of the reasons that the Romans were able to concur so much of the world)

Some folks use starter cultures to achieve white molds, but, an artisan charcuterists will allow for indigenous molds to form. Once you have white mold in your curing chamber, you simply keep feeding it meat as your are removing meats that are fully cured. A guy told me that he had a pancetta covered in white mold after one day in his chamber. I have some white mold in mine, but not a whole lot and it only seems to be growing on certain sausages.

http://www.google.com/imgres?imgurl=http...ved=0CFQQ9QEwBA
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3427459 - 10/30/13 10:27 AM Re: No Rolling Back [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12643
Loc: Tennessee

Offline
so, if you ever have to choose between 2 dog turds.... eat the one with white mold, not the one with green, fuzzy mold \:D
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3427512 - 10/30/13 11:01 AM Re: No Rolling Back [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6601
Loc: Shelby County, TN

Offline
 Originally Posted By: Poser
 Originally Posted By: TAFKAP
What is the benefit of white mold? Is it edible? Does it go away?


The white mold is indeed edible and does not go away. In a curing culture, you have have 2 kinds of mold: good (white) and bad (green, black or any other color). Once white mold takes root, it will prevent the other kinds from forming. If you get green mold, it is not the end of the world. You can save sausages by washing them with vinegar solution and then scrubbing your chamber with the same. Generally speaking, once white mold has taken hold of your sausage, it is "safe" and could be carried around with your in fluctuating environments until ready to eat. (This is one of the reasons that the Romans were able to concur so much of the world)

Some folks use starter cultures to achieve white molds, but, an artisan charcuterists will allow for indigenous molds to form. Once you have white mold in your curing chamber, you simply keep feeding it meat as your are removing meats that are fully cured. A guy told me that he had a pancetta covered in white mold after one day in his chamber. I have some white mold in mine, but not a whole lot and it only seems to be growing on certain sausages.

http://www.google.com/imgres?imgurl=http...ved=0CFQQ9QEwBA


Good info. That image is intense though!

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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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