Is Your Dry-Cured Sausage Ruined? The Green Mould Question
In today’s Q&A I am going to answer a question posted on one of the Facebook forums. The question was asked by Trevor Soderberg. His question is: “My first attempt at dry-cured sausage and I think it’s a bust. It’s been hanging for a week and a half in 14c and 73% humidity. It’s got green mould forming in areas and I’m wondering if it can be saved or should I scrap it?” You should also watch this video on Mould: • Don’t Throw It Away: Good Mold vs Bad Mold... If you have any questions please send an email to: [email protected] Please visit https://www.thecuresmith.com for more information. Instagram: / thecuresmithchannel Facebook: / thecuresmithchannel TikTok: https://www.tiktok.com/thecuresmith My Personal Instagram: / gilfer911
What Actually Happens When You Cure Meat? | From Zero
Should Your Curing Chamber Have a Fan? Here's Why NOT!
Curing Meat Without Nitrite: The Risks Nobody Talks About
Is It Really Impossible To Pull Apart Two Interleaved Phone Books? | MythBusters
How to Make Prosciutto at Home Using a Supermarket Pork Leg
This 'Italian' Salami Method is DANGEROUS | Cured or Cursed
I Turned a Normal Fridge into a Meat Curing Chamber | Doing it right
100% Apple. This Apple Pie Contains ONLY Apples
The Ideal Temperature & Humidity Range for Curing Meat at Home | From Zero Ep 4
Don’t Throw It Away: Good Mold vs Bad Mold on Cured Meat
Don't Hang Up On AI Scammers. Do THIS Instead.
Salami Masterclass with Richo & Angelo
Amazing Collar Bacon - The best bacon you've never had!
The Airflow Question Many Meat Curers Get Wrong (Research-Based Solution)
Alexander Mercouris: NATO gerät bald in Panik und riskiert Krieg mit Russland
aW - The First Corner of Meat Curing Safety | From Zero
15 Räucher-Methoden Unserer Großväter — Fleisch Jahrelang Haltbar Ohne Strom
Photographers Who Became Friends With Wildlife in the Sweetest Way! 😍🐾
The secret behind irresistible venison salami
