Hitting the fermentation trifecta: cheese & pepperoni & beer

[pastpawn]

German pilsner in the front, pepperoni hanging, and blue cheeses in the containers behind the meat.  It's all going to be done in about a week.  The cheeses are all blues.  Added a pic below right after I rubbed one down really good and speared it.  Looks a little funny right there - it's covered in green again now. 

Pardon the rusting chest freezer.  It's not even that old, but it just doesn't like 50F. 

[Schnecken Slayer]

If you are going to continue using the chest freezer I would recommend coating it with some epoxy paint after neutralising the rust. e.g. KillRust

Now, I don't know if it is an issue, and I hope others can clarify, but things like Tetanus thrive in rust.

[Al Lewis]

Basically iron oxide but it does retain water and can be a breeding ground for nasties like clostridium tetani the bacteria responsible for tetanus. On another note, I just did 5 gallons of my own recipe, a smoked orange amber ale.  Still in the primary.  Will be doing my salami and sopressata right after Christmas.  Rather surprised the yeast from you beer hasn't affected your cheeses.

[Stinky]

Sauerkraut?

[pastpawn]

If you are going to continue using the chest freezer I would recommend coating it with some epoxy paint after neutralising the rust. e.g. KillRust

Now, I don't know if it is an issue, and I hope others can clarify, but things like Tetanus thrive in rust.

Right.  I have some rustoleum primer and paint all ready for when I empty this thing out next week.  I have another chest freezer that I've already painted.  This one's next.  Unlike refrigerators, there's no moving air / drip tray in a converted freezer.  So, if you don't use a dehumidifier, the humidity stays high.  I do have a little humidifier for it actually, but I rarely use it. 

Every month or two I bleach it.  That's probably one of the reasons it's falling apart so quickly.  So, regardless of how it looks, it probably doesn't have much fauna that I didn't put there myself   Saccharomyces, PC, PR, maybe a bit of lactobacillus. 

BTW, I spray the sausages with Penicillium Candidum to keep the other worse molds at bay. 

[Al Lewis]

I spay the outside of mine with Mold 600, Penicillium nalgiovense.  Hoping this keeps everything bad out. LOL

[pastpawn]

I spay the outside of mine with Mold 600, Penicillium nalgiovense.  Hoping this keeps everything bad out. LOL

I read that there was another mold for meat, probably what you just wrote.  But it seemed to me that PC should do the same. 

Interesting, I haven't had ANY growth on this meat.  I dried salami last year and it kept getting various molds that I had to vinegar off.  Maybe the PC is working, or maybe I'm just lucky this time.  Dunno.