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Making salami (or trying to :-) )

post #1 of 10
Thread Starter 

Hi guys. I have a question about this salami I've had in the chamber for about 7 weeks now. I bought a kit from sausagemaker.com and followed the instructions. I have the salami at ~45 degrees with a ~75% humidity ( I had it higher in the first 4 weeks maybe 82%)

and some parts of the salami feel soft. Furthermore, the casings are very sticky and growing some green mold which I wipe with a mix of water and vinegar. The salamis smell fine so I'm not concerned with spoilage. But the stickiness of the casings worries me. Have you had any experience with this? I thought that maybe the humidity was too high so I lowered it to 73%.

 

https://www.sausagemaker.com/Dry-Cured-Hard-Salami-Kit-p/12-1616.htm

 

Any help is appreciated.

 

Thank you all. 

post #2 of 10

Do you have a "light" air flow in the chamber ??   You can coat the salami with mold 600...  an edible white mold that will protect it from bad molds growing...   a vinegar wash is good...     normally 80% humidity is the sweet spot for good long term drying so no case hardening happens...    Is your humidity gauge accurate ?? 

post #3 of 10
Thread Starter 

Hi Dave. I do not have any airflow in the chamber. Since I'm in California, the outside humidity is always very low (20% to 45%) so I'm afraid it will throw the whole chamber off. I bought the mold 600 last week but at this point, I'm afraid it is too late to use it. I have a feeling the salamis are not good anymore. They have a funny smell like old cheese. As my humidity gauge, I bought the humidity controller in the link below. I also use one of those weather monitor station and they both report about the same humidity in the chamber. I've attached some pics from the salami to give you an idea of what they look like right now.

 

http://www.ebay.com/itm/Mini-Digital-Air-Humidity-Control-Controller-w-Sensor-Range-1-99-RH-10A-110V/291196109614?_trksid=p2047675.c100012.m1985&_trkparms=aid%3D2220072%26algo%3DSIC.MBE%26ao%3D2%26asc%3D20131230161411%26meid%3Db5636d048ee54097b70c9dbfcc3690ed%26pid%3D100012%26rk%3D2%26rkt%3D12%26sd%3D131572329520

 

 

post #4 of 10

How much weight has the salami lost...    They look good...   Funky cheese smell is probably good...  Fermenting does add odors that are safe....    I would scrub the casings with a vinegar solution and hang the meat longer, if the %weight loss hasn't been reached...  Also, open the chamber every 12 ish hours, to freshen the air..  add the mold 600 for additional protection.. (can't hurt)...  I might even up the humidity back to 80% to slow down the evaporation rate....   

If the sausage is bad now, a few more weeks in the chamber can't hurt it...   If the sausage is OK, a few more weeks will make it awesome...  

 

Once the white mold takes over, there should no longer be any greens or blacks or orange etc. molds attacking the sausage..

 

Don't give up...  You could, and probably do have a winner hanging in the chamber....

post #5 of 10
Thread Starter 

Man, I appreciate your help! And really hope the salamis are still okay. I will check the weight later today when I get home. I started with 5 pounds of meat so I end up with 3.5. Right? So the question is, when the 30% weight loss has been reached, how do I know the salamis are good and I'm not going to poison myself? Simple smell? 

post #6 of 10
Quote:
Originally Posted by mochosla View Post
 

Man, I appreciate your help! And really hope the salamis are still okay. I will check the weight later today when I get home. I started with 5 pounds of meat so I end up with 3.5. Right? So the question is, when the 30% weight loss has been reached, how do I know the salamis are good and I'm not going to poison myself? Simple smell? 

 

The weight loss figure depends....  If you have added a liquid to the meat, that amount of weight from the liquid must not be used in the calculated weight loss....  

 

% weight loss must only be calculated on the weight of the meat...  If the recipe in the pack calls for 30% weight loss, you are good to go when it gets there....    If the outside of the sausage feels "hard", and the interior "squishy", case hardening "may" have occurred...    Some folks have tightly wrapped in plastic wrap, air tight, refrigerated to allow for interior moisture to re-moisturize the exterior portion that over dried...  

You have cure #2 in the meat...  probably added 2.8% salt...   and some dextrose for bacterial food...   When the % weight loss is achieved, the water activity that supports bacterial growth, is no longer available and the sausage becomes shelf stable... 

 

Below is a very informative link to fermented sausage.. 

 

 

http://www.meatsandsausages.com/sausage-types/fermented-sausage

post #7 of 10
Thread Starter 

So, I scrubbed and rinsed the salamis and now the cheesy smell is gone and they look a lot better. I also applied bactoferm 600 this morning and will probably re-apply tomorrow morning to make sure I have a good coat.

 

An issue that concerns me is that the larger salamis do not seem to be curing evenly as one side is hard while the other is soft. You can see that the salami has a lighter color side. That is whole section is soft as if it was not curing at all. The smaller ones look and feel hard all around. 

 

post #8 of 10

The meat may have not been uniformly packed in the casing...  That could cause the unevenness in drying...  Air pockets will screw up the aging process....    Just a wild guess...

Incomplete filling of the casing "could" result from too small a stuffing tube on the stuffer OR air pockets in the stuffing canister prior to stuffing in the casing...

When you finish and cut it open, check for air pockets...  they can be a breeding ground for molds and other nasty stuff...  the rest of the sausage should be good if you cut out any bad parts....    the salt and cure should take care of it....  BUT.... give it a good look and sniff test so you are satisfied with the product.....

post #9 of 10
Thread Starter 

I guess it is possible that I did not stuff them correctly. Although, I've been making sausages for a while now and have not had that issue. I'm thinking I may have a meat/condiments mixing issue?? I don't know. I will give them a few more weeks and see what happens. 

 

Thank you. 

post #10 of 10

You will know more when you cut into them and eat some...  Patience will reward you...   Heck, it may be perfect and delicious...

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