Making salami. Second round...

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mochosla

Newbie
Original poster
Mar 20, 2017
27
10
Hi guys. So, since out of my previous batch looks like no more than two pieces are going to be okay, I'm trying again and I hope for better results. I used a recipe I got from a Charcuterie book and a lot of help from DaveOmak so let's see how they turn out this time. I used F-RM-52 and bactoferm 600 which as you can see in the pics, it is beginning to bloom. They've been in the fridge for 6 days and yesterday I checked the PH in a sacrificial small sausage I put in the fridge. The PH strips showed a color closer to 4 than to 5 so I'm going to assume everything is correct. The meet in the piece I cut open was firm and it smelled great. Since I'm using lamb casings, I'm going to assume it will be between 30 to 45 days before they are ready to eat. I'm tracking the weight so once they lose 30 to 40%, I will let you know how they turn out. Any advice is always welcome. 



 
Looking good...   
popcorn.gif
  ....  I'm in....
 
Looks like the mold is growing now! I took the other salamis out, raised the temp to 60 degrees and lower the humidity to 72%  as recommended by the recipe. Let's see happens. 

 
Hi guys. Is there such a thing as too much good mold? The salamis are fully covered on it and the fridge has a somewhat strong smell of humidity/mold.
 
So, it has been 21 days since I made these. I have lost about 30% of the weight and they seem to be doing fine. Humidity is at around 70% and I changed the humidifier for a container with salt and water. My only concern is still the strong smell of mold/cheese but I'm going to asume that this is normal. Any feedback would be welcome.

Thank you.

 
Last edited:
Hi guys. Is there such a thing as too much good mold? The salamis are fully covered on it and the fridge has a somewhat strong smell of humidity/mold.
What size is your cabinet?

The crane humidifier may be to big
 
 
What size is your cabinet?

The crane humidifier may be to big
The size is just a regular small fridge without a freezer. The issue I believe I have and may confirm your comment is that the sausages seem to be getting a bit too much mist. Even though the RH was at 75%. I was expecting them to be drier and they were not. Now that I removed the humidifier they seem to be a lot better. I will give it a few days and see how the RH is impacted. But so far it is staying at 65%+.

Thank you. 
 
So, the salamis have lost about 40% of their weight so I decided to cut into one of them. While smell and flavor were great, the meat is somewhat mushy. Any thoughts?


 
What I did was take it to 43-45%, then took them out and put them in a ziplock bag for a few days to let the moisture equalize.
 
When you made the meat mix, did you add water to get everything going ??    I'm guessing probably...  

If you did, you must subtract the weight of the water to get back to the "real" weight of the meat to determine %  moisture loss....
[h2]Manufacturing Technology[/h2]
The first manufacturing steps such as meat selection, grinding, mixing and stuffing are common to all sausages whether fresh, smoked or fermented types. The main difference is that no water should be added to meat during processing as water is the necessary nutrient for bacteria. The technology of making dry sausages relies on removal of water and not on bringing water in.

http://www.meatsandsausages.com/sausage-types/fermented-sausage
 
Fermentation is the critical point.

Temperatures:  Initial fermentation temperatures are quite high 26  º -30  º   C, (78 º -86 º F) to allow rapid growth of fast-acting starter cultures. Some very fast cultured are targeted for fermentation temperatures up to 45 º   C (113º F)

Bactoferm[emoji]8482[/emoji] F-RM-52  - medium fast culture targeted for fermentation temperatures of 22º -32º C (70º -90º  F)

Fermenting - which lasts about 48 hours
  • Drying - which may be subdivided into:
    1. fast-fermented type - 5-7 days
    2. medium-fermented type - 4-6 weeks
    3. slow-fermented type - 6 weeks or longer
 
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