Curing Chamber Salami + Sopersatta
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Only 2.5 days these have been in the curing chamber and the Bactoferm Mold 600 is making its home!! I highly recommend this product to anyone that is curing their own meats.
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Only 2.5 days these have been in the curing chamber and the Bactoferm Mold 600 is making its home!! I highly recommend this product to anyone that is curing their own meats.
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deplorablenc1 I must do something like that very soon!
Joe Hell (yes)…this is my second batch and as fun as the first so far. My wife thinks I am crazy because I walk out to check the temp and humidity all the time!
I want to make coppa next. I was going to do that this time but it takes longer and we are taking the kids on a cruise for a week in April. They kinda messed up my coppa making schedule. Ha -
Joe Hell (yes)…this is my second batch and as fun as the first so far. My wife thinks I am crazy because I walk out to check the temp and humidity all the time!
I want to make coppa next. I was going to do that this time but it takes longer and we are taking the kids on a cruise for a week in April. They kinda messed up my coppa making schedule. Ha -
deplorablenc1 Those look awesome too, you and Joe Hell, Parksider (and I am sure a bunch of other people) have been posting beautiful pics here recently, a LOT of those are going tobe show cased on our social media accounts in the next few weeks/months.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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deplorablenc1 Those look awesome too, you and Joe Hell, Parksider (and I am sure a bunch of other people) have been posting beautiful pics here recently, a LOT of those are going tobe show cased on our social media accounts in the next few weeks/months.
Jonathon I like this board more than Twitter! Y’all do a great job keeping it up and the information provided and shared is unsurpassed anywhere!
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deplorablenc1 Thanks! We appreciate that, it has been a LOT of fun seeing this grow from just a 100 or so members 2 years ago to what it is now! I’ve been pretty silent on the board the last few days, but I have a good reason and it is one you will all see soon and hopefully it will take our videos and live streams to the next level!
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Only 2.5 days these have been in the curing chamber and the Bactoferm Mold 600 is making its home!! I highly recommend this product to anyone that is curing their own meats.
Ok everyone, here is the perfect display of why I love using Bactoferm Mold 600 on my meats during curing. They have been in the chamber for 6 days now and look at that beautiful white mold protecting everything!!!
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deplorablenc1 When we did our dry curing we tried to go without a “good” mold at first, 4 days in we changed our mind and pulled everything out and sprayed it down with the bactoferm. For anyone no understanding why you would do that the reasoning is that if you have a “good” or harmless mold growing on the outside it prevents any harmful mold from growing.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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deplorablenc1 When we did our dry curing we tried to go without a “good” mold at first, 4 days in we changed our mind and pulled everything out and sprayed it down with the bactoferm. For anyone no understanding why you would do that the reasoning is that if you have a “good” or harmless mold growing on the outside it prevents any harmful mold from growing.
Jonathon yes sir, I don’t think i would attempt without putting my own mold on these. This weekend I weigh these bad boys and see how they came out. These pics are from this
morning.   
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