OK, I have been experimenting with various preservatives that i have for other projects like meat curing etc. The intent is to have better elongation before breaking and tear resistance. I am no chemist, so trying to understand how this works at a molecular level is over my head. I have tried Morton Tender Quick, Borax, pink salt, sugar, and a few other semi-random things. So far, the best results have been from a simple adjustment to the recipe and sugar.
24.0grams (4 tsp) gelatin
3.0grams (½ tsp) glycerol
60ml (¼ cup) hot water
12.0grams Morton Tender Quick
I have some samples in a plastic food bag, and will monitor to see if it molds in the next couple of months. If not, then I will see what I can do to make this nice and smelly with out loosing any of the characteristics that I have so far.