My 2nd attempt at Salami is in the chamber. Fermented 48 hrs at 27 C and 99% RH. Grinding was 100% smoother than last time. Took a minute or so to grind it all. It was nice using an appliance meant for the job. Stuffing was another story. Half way through my caulk gun suffer broke, so I had to switch over to the suffer attachment on the grinder. By this time, I'd say 30 minutes had passed and no doubt some of the smaller fat pieces had begun to get soft. The larger whole pieces maintained there shape, but the links stuffed with the grinder are clearly a lighter color due to the auger pushing the meat through to the suffer. I have a feeling that if I'd started with using the grinders stuffer attachment first, I would have been golden. Ohwell, live and learn. Everything smelled good regardless so. They are now sitting at 12.7 C and the RH will be dropping to around 75% for the remainder of the drying stage. Tonight, I'll be removing half of the batch to cold smoke with apple wood chips and then back into the drying chamber. Some photos for the gallery.
