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Help - cured salami gone bad
Welcome Danny. I'm also new to the charcuterie end of sausages but I'll weigh in here anyway. Using no cultures would be new to me. Did you do the fermenting stages? What was your PH reading? Sounds like a lot of air movement also. Cutting that down was a good idea. If you can get on youtube...- Domie
- Post #2
- Forum: Advanced Curing
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Somethings going on...
Thanks Dave. Spot on. I'm following those guidelines pretty close. One difference is that I keep my ferment temps down around 78. I have no need to rush it so... My ph meter reading on this batch was recorded at 5.1, (at 18 hrs). This one had 4 grams of dextrose for 4-1/2 pounds of product. I... -
Somethings going on...
Thanks. I do use non fat dry milk powder. meat/fat never hesitated the grinder. possible I could have mixed it more? It was certainly tacky though? chamber has heat/cool abilities and I'm using the inkbird dual controller. Temp runs between 53 and 57. No issues here. Chamber has 2- evadry... -
Somethings going on...
The entire length has ridges that are raised off of the salami. The ridges are 1/8 high and about a 1/4" wide. Just enough to allow moisture to gather in there. Thanks for the input. I'm just gonna let er dry and see how it turns out. If nothing else . . I have a new salami....Zebra Salami! -
Somethings going on...
next question.... Is that particular salami ruined? no case hardening, no bad looks to the interior, no bad smells, good color, so far. Seems a bit soft yet, but its only 70% way to weight loss and time figured for drying (60 days). My plan is to leave it go the entire 55-60 days just to see... -
Somethings going on...
Brand new grinder. fat and meat was still icy when I started the grind, 32 deg. Grinder was still frosty from the freezer. One grind and into a freezing 25 lb mixer. -
Somethings going on...
DRAT, I sanitized the entire cabinet before i started. I thought of that but I flashlight checked add the nooks and crannies yesterday but see no indication of any molds whatsoever in the chamber. Its a merchandise cooler that is totally white inside, so pretty visible. I tore it down to the... -
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Somethings going on...
mornin folks. I did a 100% beef salami about a month ago (as well as 6 other things) and I've got good white mold growth on the collagen case, after using the mold 600. I've been watching the salami dry and I'm getting serious case separation. I pulled a piece of out yesterday and cut the... -
Newbie to the forum, not so much to smokin cheese!
Hi folks. Lots of good info here on this site. I'm glad to find it! I'm using my Masterbuilt electric smoker as a multipurpose unit. I built a small cold smoke generator and piped it into the main smoker and I supply a bit of air through the generator with my compressor that sits in the...- Domie
- Thread
- Replies: 5
- Forum: Smoked Cheese
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Another newbie
Hello folks. Brand new to the forum and brand new to charcuterie. Been smokin sausages and cheese for 40 yrs., so I think I need to unlearn some things! I'm sure glad to have this much knowledge in one place!
