2122Re: translation/interpretation question
- Oct 2, 2013I was reading this posting http://forums.egullet.org/topic/125619-green-mold-on-dry-cured-sausages/Read the whole post and you'll get what I mean. There is a natural fermentation happening along with a natural mold growth on the outside of the sausage- You MUST also use proper levels of Nitrates to prevent botulism.
about Italian sausages and mold and wiping them down with oil- this seems to be what happens when you store a sausage (please note proper temp and humidity are pertinent to a healthy cured sausage) it WILL turn moldy and should and then you wipe them down with oil when you store it- and then again before eating you should be washing it.
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