Good news, Bad news

[fusion555]

27 days, 34% weight loss, chamber has been steady at 54F/73% a nice coating of white mold and no off smell, maybe just maybe they will be a good first try.

Would you guys cut one yet? had to hold off when i weighed them today, was itching to slice one

Colin

[NCPaul]

They should be safe now but I would give them a couple more weeks. How do they feel?

[fusion555]

Not really firm but getting there, hard to explain, medium firm? lol

[fusion555]

So 1 of my "Salamis" has a 35% loss today, i do realize it needs more but couldnt resist cutting it to look.
To me it looks good, taste is very mild, still has a "raw" texture to me, what you guys think?

[NCPaul]

That looks good to me. Give the others some more time and see if you like the texture better.

[wheels]

I agree, t looks good - it's just a case of drying it to your liking now.

Phil

[fusion555]

What a difference a few days make, cut it again today, oh boy, its delicious, very mild but the texture is spot on to how i like it.

My afternoon snack today



I dont notice any case hardening, should i vac it anyway? if so, for how long? oh and do i wash off the mold?

[wheels]

RESULT!

[wheels]

What's the cheese?

[fusion555]

What's the cheese?

Brie, a good one from France, i had bought it earlier today before i tried the Salami again.

[wheels]

Wow, that's travelled a long way. Enjoy!

[fusion555]

13 days vac packed in ref, it just gets better, perfect texture, great taste, im real pleased with them, the second Salami got vac packed yesterday at 41%, there is still 1 in chamber, its lost 44%, was going to leave it a while longer and take it out at 50%.