Dried cured sausage

[Bob G]

Mold isn't an issue at all. Actually, it's one way of checking the progress of your sausage.

Can you explain???


tending the fire,
Bob G.

[Bob G]

Good mold

I've done some reading on it. Waiting on an fridge to go on sale for free before I start. Got a temp and humidity controller, etc already.

Regarding the mold, I've read that the best thing to do is start your own mold culture so that the good mold grows, which retards any bad molds from growing.

Really want to try and recreate the dried venison/pork dry sausage that they carry at buc-ees (but apparently they don't dry it as much any more.)

So how do you start a good mold culture???

tending the fire,
Bob G.

[Moonstalker]

Ding-ding-ding!!!!

I used to be a Rust guy until I heard about 4th street market in blanco...winner. He gets a waitin list pretty quick.

[SwampRabbit]

So how do you start a good mold culture???

tending the fire,
Bob G.

You buy a mold culture/starter from a butcher supply place.

[alwaysinshorts]

http://www.drybagsteak.com/

I have done this before. It come out awesome. Takes about 40 days or so in your frig