Milano Salami

[indaswamp]

Wow Your gonna make me get back in to this.

What made you stop?

I have been working up to this for years, and now that I'm making salami, there are just so many that I want to make! I have quite a long list actually!

 

[BGKYSmoker]

Wow Your gonna make me get back in to this.

Yeah me too and i dont have any room for it...HA

 

[indaswamp]

Been gone out of town on a hunting trip. Got home and the Milano has reached 33-34% in 38 days. I had thought the 65mm casing would take longer, so I had to cut into one...

Still a little soft, but traditionally Milano is dried on the softer side. Slight case hardening, but that is to be expected in a homemade drying chamber. I did bump the RH% up to 81.5 when I left to try and slow the drying down a little as it was progressing pretty fast losing 0.7-0.9% weight per day. That seems to have helped slow it down. I will let it go a little longer, then pull them, uncase, and vac seal.

 

[Sowsage]

Sounds like your getting close to some tasty treats! With the slight case hardening .......will that go away some once it's vac packed and rests for a while?

 

[indaswamp]

Sounds like your getting close to some tasty treats! With the slight case hardening .......will that go away some once it's vac packed and rests for a while?

Yes, once vac sealed the salami moisture will equalize. the center will dry a little more while the water moves to the outer ring and rehydrates it.

 

[indaswamp]

I also inverted the salamis. The salamis tend to dry more on the end that is up as that is where the return air vent in the drying chamber is located. This should help the salamis dry more evenly...

 

[HalfSmoked]

Awesome looking deal there.

Warren

 

[chef jimmyj]

Man, that looks Great, as is. And you are saying, it will get Better? Very cool...JJ

 

[pc farmer]

Looks great. I like 40 to 45% loss.