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Recent content by mochosla
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So, here is the final product. I took some out today as they seem to be read.They have a hard even consistency. I removed the casing, cut them in half and tasted a sample. Oh boy, the flavor is amazing. I put them in vacuum bags to help redistribute humidity (although they seem to have the same...
I followed the instructions on the recipe which asked for 12 hours. But yes, the FRM 52 calls for a lot more. I will have to wait and see what happens. Thank you for your help.
I used FRM 52 and left them at about 85 degrees for 12 hours. Is that why I'm having this issue? I assume they will continue to ferment in the chamber but it will take longer. Correct? The chamber is 60 degrees.
So, the salamis have lost about 40% of their weight so I decided to cut into one of them. While smell and flavor were great, the meat is somewhat mushy. Any thoughts?
The size is just a regular small fridge without a freezer. The issue I believe I have and may confirm your comment is that the sausages seem to be getting a bit too much mist. Even though the RH was at 75%. I was expecting them to be drier and they were not. Now that I removed the humidifier...
So, it has been 21 days since I made these. I have lost about 30% of the weight and they seem to be doing fine. Humidity is at around 70% and I changed the humidifier for a container with salt and water. My only concern is still the strong smell of mold/cheese but I'm going to asume that this...
Looks like the mold is growing now! I took the other salamis out, raised the temp to 60 degrees and lower the humidity to 72% as recommended by the recipe. Let's see happens.