Comments on: Playing with Mold & Dry Cure Update

By: Adam

Adam — Tue, 08 Nov 2011 18:29:27 +0000

Your making me wish our house wasn’t on a slab. I’ll have to dig if I want a cellar….

By: Kevin

Kevin — Sat, 05 Nov 2011 21:20:46 +0000

Deb – I have ventilation in my root cellar, but not my wine/charcuterie/cheese cellar. If you can install it, do it now. Options down the road are a good thing. I’ve thought many times of adding a cold-vent to my wine cellar to add circulation [sometimes I'm just not down there that often], and to warm it up a touch when it gets really cold out.

By: Deb Krause

Deb Krause — Sat, 05 Nov 2011 20:41:13 +0000

oh, and are you planning to keep your molded casing on when you slice/eat, or will it be peeled?

By: Deb Krause

Deb Krause — Sat, 05 Nov 2011 20:39:11 +0000

do you have a vent that you can open and close to circulate air in your cellar and introduce heat/release heat?
we’re working on the one for our basement this weekend and i haven’t decided if we should put one in…

By: Kevin

Kevin — Sat, 05 Nov 2011 18:04:38 +0000

Scott – thanks so much for weighing in, great idea, clearly. Will do that next time.

By: Scott

Scott — Sat, 05 Nov 2011 17:24:48 +0000

Kevin, make your life easier. Try soaking the casings in the mold solution prior to stuffing. Not only does it eliminate the extra step, it also ensures a nice, thorough mold covering.