Like I said I was planning on showing my trials, hopeful successes and errors. Unfortunately this is an error. Well, maybe not so much of an error, but an unsuccessful attempt none the less. In the previous post I believe that I talked about the fact that the casings were wayyyyyy too big for the loins. So after talking to a couple of different chefs, and Scott from sausage debauchery I decided to remove them from the casings, wipe down with a vinegar solution and hang bare. Well, as you can see in the following pictures I lost a couple to mold (which was my main concern from the beginning. It all started under the casing). I was however able to save three that were covered with white mold, thankfully.
this was actually two loins I cased together, originally there was no separation, but I pulled it apart to see how the inside smelled and of there was any mold. They smelled great actually, but the outside is whats scary. I am looking forward to cutting into the others though.
On a brighter note, I took a trip to Ocala to see the first ever Florida raised and killed mangalitsa pig from Pasture Prime Wagyu. I will post more on that soon, but for now you can check it out Bluechefs or Wooly Pigs.