• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Search results

  1. mochosla

    Making salami. Second round...

    So, here is the final product. I took some out today as they seem to be read.They have a hard even consistency. I removed the casing, cut them in half and tasted a sample. Oh boy, the flavor is amazing. I put them in vacuum bags to help redistribute humidity (although they seem to have the same...
  2. IMG_2325.JPG

    IMG_2325.JPG

  3. mochosla

    Making salami. Second round...

    I followed the instructions on the recipe which asked for 12 hours. But yes, the FRM 52 calls for a lot more. I will have to wait and see what happens. Thank you for your help. 
  4. mochosla

    Making salami. Second round...

    I used FRM 52 and left them at about 85 degrees for 12 hours. Is that why I'm having this issue? I assume they will continue to ferment in the chamber but it will take longer. Correct? The chamber is 60 degrees.
  5. mochosla

    Making salami. Second round...

    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?
  6. IMG_2311.JPG

    IMG_2311.JPG

  7. mochosla

    Making salami. Second round...

    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...
  8. mochosla

    Making salami. Second round...

    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...
  9. IMG_2306.JPG

    IMG_2306.JPG

  10. mochosla

    Making salami (or trying to :-) )

    Yes. All pork.
  11. mochosla

    Making salami (or trying to :-) )

    Thank you. We had a family get together yesterday and had a couple of the salamis. They were great!
  12. mochosla

    Making salami. Second round...

    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.
  13. mochosla

    Making salami. Second round...

    Pretty good mold coverage. Smells good too 
  14. IMG_2243.JPG

    IMG_2243.JPG

  15. mochosla

    Making salami. Second round...

    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. 
  16. IMG_2052.JPG

    IMG_2052.JPG

  17. mochosla

    Making salami (or trying to :-) )

    So I pulled out the remaining salamis I did not think were going to make it as they are squishy and cut into one of them. Well, the color looks fine and it smells just like the one we ate last week. I decided to taste it and the flavor is just fine so I'm putting them in my regular fridge for a...
  18. IMG_2053.JPG

    IMG_2053.JPG

  19. mochosla

    Making salami (or trying to :-) )

    Looks great! I love the dark color. Is it 100% pork? 
  20. Making salami. Second round...

    Making salami. Second round...

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.