LOVING this channel. Ive learned a heap in my early days of salumi making. First time using mold 600 today, on two cured copa's that are going to be hung in my new drying chamber (re purposed fridge). fingers crossed. and thank you for all your information sharing in what are great videos !!! :-)
@@2guysandacooler I'm following Marianski's recipes/method for genoa salami & chorizo. just finished my fermentation & drying chambers. your channel has been a huge help! Thank you!
@@2guysandacooler I'm coming to a close on my 72 hour fermentation and my sausage is developing a very thin white film but it's very wet and somewhat slimy. is that normal? I don't have a fan in my fermentation chamber (mini fridge) but i've been opening the door and airing it out a few times a day. I want to assume since its been sitting at 87% humidity for 3 days it's going to some funk/slime on it ? Debating on whether I should wash it off before drying. Appreciate any help you can offer.
I’ve got a question! Is hanging a prosciutto in the same chamber/fridge with the Copa okay? I’ve not seen prosciutto covered with mold before which seems likely in that scenario. Truely appreciate your knowledge sharing, thank you.
I noticed in your Pancetta video that you added a splash of dextrose to your Bactoferm 600 as you mixed into the water. Can you comment on why that is done? How would one know how much to add? Do you have a link to another video that explains this? Always love your videos, you've made a very challenging craft very accessible to many. Thank you!
Hey Nathan. Dextrose acts as a food source. By adding a pinch of dextrose it gives the old a faster "Wake-Up" period. You don't need much. 1/8 - 1/4 tsp per cup of liquid
hi great video...when the good mold covers your sopresatta or salami...doesnt it smother your holes that you pricked in it so it can breathe and dry out...thanks brett
you would think so, but the mold is also very breathable. It actually aids in the drying process. You have to remember; Mold will grow on your meat (unless you coat the meat in an anti-mold agent). It is better to have a familiar mold growing rather than a dangerous unknown mold growing.
Hey Eric great video! Back into winter very soon so I’ll be doing another batch of salami, I hope, in the near future.... I think the big question for me is, how do you use the 600 and get all the benefits with the very least of the mouldy taste? Because as you said the 600 is a must and it makes for an easy, safe, great product. Just the taste takes away from the pork and spice... for example when you buy a deli salami, there is not even a hit of mould taste!! Not even an inkling!! How the hell do they do it??? It seems like an industry secret... haha. Thanks buddy
The answer you are looking for lies in 2 words. Potassium Sorbate. This is what some commercial producers use to keep all mold from growing on salami. www.sausagemaker.com/Potassium-Sorbate-8-oz-p/11-1036.htm&Click=108419 It's actually very effective as I use it from time to time for salami that I don't want mold growth on...
@@leonessapaola7136Sure. Potassium Sorbate is a type of salt that effectively inhibits mold. I made a video last week on this subject if you want to see. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0kpk4Wre9Ew.html
It all depends on how long you smoke it. If it's less than 4 hours mold will still grow on the salami. Depending on the salami I'll smoke while I ferment. Here's an example. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KZ8ckUcJCyU.html Cool thing is mold 600 can be applied anytime through the process.
Hello Eric, I'm a first-timer, and I hanged some salamis in a wine refrigerator and I used a starter culture. I fermented it at 72 hours and I did not use the Bactoferm 600. After about a week and a half, roughly ten days, I was getting some good white mold, but I saw some light green mold growing. I scrubbed the green mold off with some white vinegar and rehung them. Would it make any sense to spray some Bactoferm 600 on those salamis at this point? Any other suggestions would be welcomed. Love your channel, thank you so much...
Maybe a dumb question. I'm fairly new to all of this. If I use Mold-600 on my Salami - is it possible (maybe I should say likely) that it will grow on other surfaces (say overspray on a carpet if it settles) or if I put a finished salami in my regular food fridge - can it grow on other foods rapidly? I'm guessing it's not an issue, but I wanted to ask before I dive in. On my first batch I am just using potassium sorbate, but I feel like I'm missing out.
I have some salami in the chamber that has not generated a mold to speak of, some very light mold but not the usual snow covering I see on your salami. I have chorizo in the same chamber which has more mold. Smells OK, no other types of mold.
Hi I am just starting I have a big cellar which is 13degree and 80% humidity so want to use for the drying of the meat do I only need to spray the muscles with the mould 600 it's a very big cellar area
Hello Erick. Do you have a segment on prosciutto or jamón? I’m very curious about your salting methods. Also, what are your thoughts on penicillium glaucum or any other blue/green molds growing on salamis? I’ve been to porks stores up North and seen this all too common growth along nalgiovense. In fact, my drying room is contaminated with this mold. Like you mentioned, I also feel that those allergic to the isolated penicillin substance may be allergic to the penicillium mold as well. I wouldn’t take any chances. Good info.
Hi hiren, not yet. I'm trying to knock out some of these smaller projects but they are on the calendar for this year. I actually like penicillium glaucum. I like the funky taste it gives to cheese. I'm not a fan of green mold on my salami though. If I knew more about the different strains then I might feel more comfortable but truth is I stay away from the greens and blues on my cured meats. There have been studies that have shown the mold to only bee superficial and as soon as the casing is removed there was no trace of the mold on the salami but I still don't take any chances. Each mold will almost certainly impart it's own special flavor to the product and depending on the mold might even leave behind those pesky mycotoxins. Do you clean off your salami or just let it grow till it reaches weight loss?
2 Guys & A Cooler yes I let it grow then brush it off at the end. It never brushes off completely so some stays behind. I also agree that some toxins will stay even if surface is visibly removed. I like the taste those blue greens give my cured meats, I hope my liver won’t pay for it years from now 😄. Hey looking forward for the ham section. I have a few question about the salting. Unlike other RU-vids, you seem like someone who will discuss these topics civilized.
Mold 600 question for you. I’m using pork loins, the backstrap not tenderloin. I made your Lomo recipe on three pieces and your Calabrian recipe on three pieces. I am not using any kind of synthetic casing or natural I only netted the meat for hanging in my cellar which is running 55° and 75° humidity. Should I be spraying the mold 600 directly to the meat.?
You should wrap it first. Not wrapping the meat will cause the outer edge to dry faster than the center. It could lead to problems down the road. With that being said, it you don't wrap it (and you should), I would spray the mold on the meat
Very informative thank you. I recently bought some flora Italia from bactoferm. Does this mold contain the proper molds for curing coppas? I am new to all of this.
Hey Matt. Welcome to the channel. If you are just getting into salumi/salami making then you are going to love this channel. This mold is used to coat the outside of your coppa while it is drying. It provides protection against unwanted molds and helps contribute to the flavor development. If you want to see how I cured a coppa you can catch it here: 1. Curing a coppa: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vFfqwyxC_Zo.html 2. Stuffing and drying the coppa: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-trK_ltcSQE4.html 3. The reveal: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hRqE1mhK3qk.html I hope this helps.. Let me know if you have any questions.
Hello Eric, great content! I have a question: is it possible to apply the Mold-600 during the drying phase? My parameters: ~55° F temperature and ~78% humidity Thanks!
@@2guysandacooler I am in doubt about the white mold that grew in my salami. In most of the surface a mold with the appearance of fine powder was born but in some points a small slightly velvety mold appeared. I would like to send some images to you if you can analyze. I'm using Mold-600 Thank you!
Quick question Eric....I've finally had success with Mold 600 (I seem to have a humidity problem...can't get it high enough) but I've noticed that the mold after 5 days now is a tan, rather than pure white color. Could this be due to the large amount of chili in the mince recipe seeping through the hog casings?
Hey Charles. That's a tough question. The spices that you used could be bleeding through but the mold itself sometimes discolors through it's life cycle. I wouldn't worry about it too much just make sure your humidity is at least 75%
Great videos. Really appreciate your work. What a master you are. Quick question: is all white mold good on my salami? I did not apply the molds I purchased (thanks to another video you made) because it has not come in yet but after like two weeks white mold started to firm. The mold though looks very fluffy and hairy and not like the one on your salami. Is that still good mold? I also noticed in the center of white mold I have one very small green spot. Should I remove that?
Hello Andy. Thanks for the question. Not all white molds are good. If it's fuzzy or "hairy" then I would wipe it down with some vinegar. You can do this till your salami is finished or you can apply some mold 600 to the outside of it. Let me know how it turns out..
In my country I can't find any tipe of food mould available for home use. My question is if I can somehow "harvest" the mould from a salume bought from the store and transplant it to my charcuteries. P.s: I love your videos!!
hi, im going to be trying cultured mold for the first time in our plant and our HACCP plan requires us to reach a core temp of 127 degrees F at the end of fermentation. do u suggest using the mold 600 after the temp increase or will the mold survive these temps? the chamber house temp will not go higher than 131 degrees F
Hello! What are your thoughts on using antioxidants on salami to achieve a better color throughout the product? Is it using too much chemicals and losing the purpose on homemade charcuterie?
Hey Pedro. I personally don't have a problem with it. Antioxidants act as a cure accelerator as well reducing the available nitrates and nitrites. In Salami it's not that big a deal but in sausage (especially smoked) it could be helpful. I also found that using antioxidants in sausage that has cheese in it really helps with the overall product and it keeps the meat from oxidizing around the cheese. There are products that I think are a must use in charcuterie and others that I think are completely optional. The way I see it antioxidants fall into the "optional" category. I'm working on a video revolving around that specific topic. It really interesting...
@@2guysandacooler thank you for your fast response! I asked this because I follow a Brazilian RU-vid channel specialized in charcuterie, and he recommends using it on salami as well. He posted a picture of the same batch comparison, one he used and the other he didn't, and the antioxidant really helped improve the color of the finished product. I look forward to see your take on a future video!
@@Pedrohrm_, you must be talking about @charcuteria. I love his channel. Funny you should ask this question because he and I were just discussing this very topic earlier this week. Antioxidants do an amazing job at enhancing and maintaining the color. It's really neat. I'll be sure to cover the extended uses as there are also secondary and tertiary functions that are pretty cool as well (Especially if you add cheese to your meat products)
I have DryAger chamber and it has UVC settings which I normally keep ON. Should I be turning it off if I use mold 600? Or can I keep it on without impacting mold 600?
Thank you for all of your video's they are very helpful. As I live and am retired in SE Asia I am having difficulty finding a source for Salami starting culture. The companies that you mention will Not ship out of the North American continent and I understand the reason for that but what am I to do other than forget making Salami ??
I made fuets and put mould 600 on them, they have been hanging in my laundry cupboard for three days now and see none to very, very little mould growth. At this stage I have no dedicated chamber but I have a bowl of water in with them and it's at 22-23 degrees Celsius.... is this OK or will they go wrong?
22-23 is pretty warm. My guess is that they will ferment and begin drying pretty fast. Depending on your recipe they could be ok or the meat could spoil. It all depends on the ingredients you used. Also, the mold will usually start to grow quite quickly after 5-8 days. Fuet really likes to hang at temps of 13c
Great content. I’m doing soprasatta now. After pressing I’ll be applying mold 600. Just ordered it a few days ago. Question is if after curing and planning on storing in olive oil. I want to keep on the casing have you had good results in rinsing with vinegar to kill mold. Oh and how long can you store a properly cured soupie with the mold on it. Thanks again
Rinsing in vinegar does the trick. I've had great success doing it that way. With the mold on it you can't vacseal it so you can only store it for a couple months (depending on the product you are making)
hey eric, how far in advance in to long to prepare the mold 600....I dissolved som in the AM in hope of using it in the PM, life got in the way and I wont be ready for it until about 36 hours later, should I just prepmoreor will it be OK?
Hey Larry, Sorry I haven't gotten back to you sooner. I've been incommunicado today. I generally let my mold 600 rehydrate for 6-12 hours before use. I've never left it for 36 hours. I'd love to know what happens. I would use it and see if it works. If it doesn't show signs of growth in the first 4 -5 days then spray with a new batch.
@@2guysandacooler they are in the fermented now, will let you know....took a few hours for the box to regain temp when I loaded it, but running @ 75-80 90% rh now....12 hours in PH was @ 5.4 will check in a few more hours I went ahead and used the 600, couldn't hurt but will see. If no growth a will spray Thanks again
@@2guysandacooler just an update, the 36 hours did not affect the 600 at all...Mold started blooming today just fine after 48 hours after application Thanks again
Can you make your own mould for existing charcuterie in the chamber? I have a few meat pieces which are naturally covered with white mold, so just thinking if I can transfer some of that nice mould to new pieces that I hanged 🤔🤞
The white mold can be transferred by rubbing a piece of brie cheese rind (for example) or using butcher's twine/netting that already has white mold on it.
I used mold 600 on my salami and it started getting a little bit pale green. I increased airflow and dropped my RH to 75. Well, now I've added lonzino to the chamber. Can I wipe off the mold off the salami and reapply to cover the lonzino and salami, or is that pointless?
I have pork loins hanging as Lonza. Do not have any kind of casings on them as they are trussed and hanging naturally. They are hanging in my wine cellar which is running a humidity of 75% and a temperature of 48°. This is my third year in the cellar the first year did not receive any mold on my dried sausage or whole muscle. I do get nice white mold forming and then green mold starting to form on top of them. but if I don’t Scrub it off with a brush and spray them down with a little white vinegar what store is working its way back. No I have never used the small 600 and it sounds like from this video that just might be the trick that I’m looking for. Is that correct?
Help!! I used Mold 600 Bactoferm inside my meat mixture instead of on the outside by mistake. will it poison me if I eat it when cured for 4 weeks in my during cabinet?
2 Guys & A Cooler would the same apply to Aspergillus oryzae? Also have you tried isolating the Thamnidium spp. ( pale gray patches ) found on dry-aged beef and introducing them at the start of the dry-aging process? I read somewhere that it is the fungi responsible for the tenderness and flavor of dry-aged beef
The max you can keep this out of the freezer (let's say it's being shipped or its in transit) for 10-14 days in 70-80f. Any longer it will really start to effect the spores
Hey Mike, There's lots of options. Mine is overkill as there are pH meters that are far less expensive and do a great job. The problem with ph meters is that you only use them every once in a while. Even then I highly recommend having one as it is an integral part of salami making. With that being said they are not cheap. On the low end you are looking at $100 up to $500 depending on what brand you get. Here are some options that I recommend. (you want a ph meter to read the temp and the Ph) Amast: amzn.to/387Ru9C Apera Instruments: amzn.to/2RiTiGc Milwaukee: www.sausagemaker.com/Milwaukee-pH-Meter-p/11-1523.htm&Click=108419 Milwaukee spear probe: www.sausagemaker.com/Meat-Probe-for-pH-Meter-p/11-1524.htm&Click=108419 The brand I have is Hanna and it's a great unit but a little pricey. One thing to remember a pH meter needs regular maintenance (like calibration and other stuff). I'm actually working on a video right now explaining pH meters and everything you need to know about care and routine maintenance. There are 2 types of ph meters you can use for meat. One tests mince meat (the first Milwaukee link I listed) and the others are probes that you can stick in the meat or cheese or what ever food you want to test. Personally I find the probe to be easier and more reliable but a lot of folks use the other as well. Hope that helps.
only problem i have at the moment is im unable to buy mold 600 stores and people i talk to say its seasonal even canada compound said its seasonal and they fresh out i understand its got a 2 week shelf life or 6 months frozen how do i get my hands on this stuff @2 Guys & A Cooler i try amazon it says im out of the sellers region and most other sites wont even send it to canada
I'm not sure. I've heard some stories of using the mold that grows on oranges and also other stories of using store bought salami with that mold on it. Basically you would remove the casing that has the mold on it. soak it in water and spray your salami with it. I've never tried it but it might work. Alternatively you could see what grows naturally and if it's green, black, or blue then simply wash the exterior of your salami with vinegar. I am hoping to get a video produced where I make a salami without a starter culture to show people how that's done.
@@2guysandacooler perfect! I was really hoping for at least one day. I now have your Basturma, American Pepperoni, and Saucisson Sec hanging in my curing chamber!!
@@2guysandacooler Fantastic. Thanks you. And one more question if I can. Is obut the fan. Is it need to on all the time. Ore on and off is fine i got a small fridge. And opening the door 2, times a day.
@@michalmakowski7801 every chamber is different. I found that my product was drying to quickly, causing what people call dry ring. I’ve since turn the fan on/off with the refrigeration controller.
@@matthewg4956 thank you. I'm making my second buch of sausages now and not using the fan is best for my chember. I'm training to open the door and fan little twice a day. Looking good. And also got now the mold and is so much better. Thank you again.
@@michalmakowski7801 I had to have a fan blowing over fins, otherwise my chamber would not cool down. What I did to simulate door opening; just in case I went on holiday, was added a fish aquarium air pump to add fresh air into the chamber. Worked out nice.
Out of curiosity, what brand of curing chamber? Is it for dry aging beef? You will need to add a temp control to regualte when it turns on and off. That temp is too cold for mold 600
I'm not sure where you live but this will give you an idea (amzn.to/3ERMOFV). All you do is plug the chamber into the "cooling" spot on the controller, then plug the controller into the wall. Once you se the parameters the controller will automatically turn your chamber on and off to regulate the temp inside... Pretty simple little unit
@@2guysandacooler seriously! I can't thank you enough! Thank you so much for your help. I've been struggeling for a year and all I needed to do, was to ask you. Thank you so much!
Sure. That's called back slopping (sort of) A better technique would be to soak the salami (that you bought from the store) in some water so that the mold can come off of it and into the water. then spray your chamber salami with it. The only problem with this technique is that you might be spraying bad molds as well...
I applied mold 600 5 days ago on my coppas and have very little mold growth. My chamber is at 52-55 degrees and around 85% humidity. Anything I can do to speed up the process. Also I have small white mold spots on the coppas with a light green spot on the middle of the mold spot. Thoughts? TIA
@@mattcultrera3305 no worries there. The conditions are right and you should start seeing mold growth at day 3. If you are seeing green mold I would wipe that area with some vinegar and allow the coppa to continue drying. If you don't see any mold 600 growth by 7-10 days you could always reapply. Are u keeping the mold 600 in the freezer?
When I received it I put it in the freezer. After I opened it 5 days ago I put it in the fridge. Do you think if I reapply it today it’s still good after being in the fridge for 5 days?
@@mattcultrera3305 yeah it should be good. Apply a heavier dose than normal. 1/2 - 1 tsp to 1/2 cup of water. Let it rest at room temp for several hours before applying and be sure to remove any unwanted mold off your meat first. When finished place mold back in freezer.
@@2guysandacooler Understand, thx. But if temperature is right, what about UMAI bags? I have impression that mold works only on natural, edible casings. Is that right?
@@2guysandacooler sorry, not what I meant. SInce Umai casings are not edible and need to be removed (with the mold on the top), will the mold add an extra preservation and taste?
@@esb-ol6yd yes. If you watch any of my salami videos you'll see we use inedible casing to make salami. We then remove the casings and the deeper flavor is imparted onto the salami
