More fuet

Fuet sausages, after nearly two weeks of drying.  These should be ready to eat in another fortnight or so.  I was expecting more Bactoferm-600 growth, but the culture in my freezer was old (way past the use-by date) and I did a complete antiseptic clear-out of the chamber during the last monsoon, perhaps removing the long-term resident 600 mould spores.  Before that, any sausage or cured meat would mould up almost immediately without me inoculating them at all.

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