tag:blogger.com,1999:blog-9190984942207410953.post5377249845556121692..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Salame al Finocchietto - Wow that was quick!Jasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-9190984942207410953.post-53646779856073782732010-11-10T14:18:05.264-05:002010-11-10T14:18:05.264-05:00thanks EZ.thanks EZ.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-71545274388838683822010-11-10T11:58:32.019-05:002010-11-10T11:58:32.019-05:00Jason,
My observations are that 63-65 degrees (F)...Jason,<br /><br />My observations are that 63-65 degrees (F) and 65% humidity are the *minimum* needed for good mold growth. Less than that and it seems to grow slowly if at all; more than that and it grows faster. I haven't set up experiments to test this yet. So many experiments to do, so little time...<br /><br />~EZEZnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-5596215795560390282008-08-17T20:23:00.000-04:002008-08-17T20:23:00.000-04:00Hello,Of course there was no mold you kept it at v...Hello,<BR/>Of course there was no mold you kept it at very low humidity and that is reason why salame had that hard ring around. Anyway very nice blog!<BR/>CiaoAnonymousnoreply@blogger.com