For an authentic white mold layer on your sausage or other charcuterie.
Penicillium nalgiovense is the most commonly used mold for sausages. Great for authentic aroma and taste. But, a mold also helps with the ripening process of the sausage. First, it prevents rancidity (ie oxidation) of fat and increases the pH by producing ammonia. You want a sausage to be acidic in the beginning to prevent spoilage, but when the sausage is well dried, that acidic environment is no longer that necessary. A well-ripened and moldy salami therefore tastes remarkably sweet. Furthermore, molds ensure a slower and more uniform drying, which means that you run much less risk of case hardening of your sausage and unwanted molds do not stand a chance anymore due to the force majeure of P. nalgiovense.
- 1 bag is enough for 2000 kg of sausages! In most cases as a home sausage maker you do not need more than the smallest pinch
- Shelf life: at -18 at least 12 months. At +5 ° C at least 6 weeks.
- Close the bag airtight, or vacuumseal after use.
- 1 bag of 25 grams is enough for about 2000 kg (!) of sausages.
- Dilute the desired amount of fungus in 50-fold (for example 0.5 grams mold on 25 ml tap water) (about 20 ° C). If your scale is not precise enough : a little too much mold is no problem at all.
- Dissolve and allow to rest for about 2 hours at room temperature.
- Then dilute again with a 10-fold. So the 25 ml to 250 ml.
- Spray or dip after filling the sausage or after fermentation.
- Only use natural casings.
- Has a limited shelf life, use preferably on the day itself