Salami Mold – Replaces Bactoferm Mold 600

For creating protective mold around your sausage.  Same as Bactoferm Mold 600.

Thai Artisan Salami Mold is a meat culture which produces a white/light greyish appearance on the surface of moulded dried sausages, and a well pronounced mushroom flavour and aroma. This has the same culture as the Bactoferm Mold 600 – Penicillium nalgiovense.

With high humidity and optimum temperature, Penicillium Nalgiovense is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France). Mold 600 promotes a traditional white mould cover with a moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous moulds, yeasts and bacteria.

Directions:

Dissolve 1/2 tad into 50ml of non-chlorinated water at room temperature.  Each package has up to 20 applications.  If you’re not sure that the water is chlorinated or not, boil the water for 5 minutes and let it cool to room temperature.  After mixing, let stand for an hour.

Soak the unsalted sausage casing in the mold solution before stuffing.  Or place the mold solution in a spray bottle and spray on the sausage after stuffing and before hanging to age.

Store un-used mold culture in the freezer.  Un-used mold solution can be stored in the refrigerator for up to a week.