New Batch this week

[indaswamp]

Incidentally....when discussing fat quality, the Italians never make salami outside of the cold weather months-even with access to modern technology using curing chambers. Reason being is that the fat is of much higher quality for salami in the fall/winter after fattening the pigs up for winter rather than in the spring or summer. Something I learned recently....

 

[SCBBQ]

Incidentally....when discussing fat quality, the Italians never make salami outside of the cold weather months-even with access to modern technology using curing chambers. Reason being is that the fat is of much higher quality for salami in the fall/winter after fattening the pigs up for winter rather than in the spring or summer. Something I learned recently....

That makes sense to the extent you know when the animal was slaughtered- everything I bought last week was frozen and vacuum sealed .

 

[indaswamp]

Well...the Italians don't freeze meat intended for salumi production. The meat is kept cold and processed within 72 hours of the slaughter. This is much harder to do in the U.S....we don't have mass production set up the same way. The Italians have the P.D.O. regulations and no frozen meat is allowed.

I like to go to my butcher shop early in the week when they are butchering sides. I smile when I see them working on sides when I walk in. Usually, the kill date is 2 days prior to them receiving the sides.

 

[indaswamp]

....but....if you are using wild hog, then a deep freeze to -5*F for a month ensures no trichinea will survive. This is insurance; not necessary when making salami as the fermentation to pH below 5.2, salt greater than 2%, and lower Aw will kill the parasites after 12-15 days.

 

[SCBBQ]

Here they are in the cabinet. Yeah I know that I had them ferment close together as you can tell by the mold not even around all of them.. Had a malfunction with one of my hanging bars and had to crowd them up for a couple of days. Now they don't touch and air freely moving around them all.

Before opening door and looking at them all, temps were all in line and humanity was a touch under 80 percent. Crazy how fast it jumps when you have the door open.

Not much water in the demuidifyer. I'd guess a quarter of it was full in the last 24 hours. Probably can go to checking every other day and see how that goes.

 

[indaswamp]

Here they are in the cabinet. Yeah I know that I had them ferment close together as you can tell by the mold not even around all of them.. Had a malfunction with one of my hanging bars and had to crowd them up for a couple of days. Now they don't touch and air freely moving around them all.

I would check on those salami that were touching daily. Watch for signs of bad mold or yeast that could have developed while they were touching. but are not visible yet.

Before opening door and looking at them all, temps were all in line and humanity was a touch under 80 percent. Crazy how fast it jumps when you have the door open.

Yeah...in the humid south, that happens when you open the door, which is one of the reasons why a fan system using air exchange of outside air for dehumidification does not work in the humid south. This is how The Sausage Maker drying cabinet operates. Great for areas with lower humidity though.

Not much water in the demuidifyer. I'd guess a quarter of it was full in the last 24 hours. Probably can go to checking every other day and see how that goes.

I'd still check them daily...you need to open the door for air exchange. The mold is aerobic and needs oxygen to grow. And speaking of growth, your mold growth is very robust, which strain of mold did you use? Some do have robust growth.

 

[SCBBQ]

I would check on those salami that were touching daily. Watch for signs of bad mold or yeast that could have developed while they were touching. but are not visible yet.


Yeah...in the humid south, that happens when you open the door, which is one of the reasons why a fan system using air exchange of outside air for dehumidification does not work in the humid south. This is how The Sausage Maker drying cabinet operates. Great for areas with lower humidity though.



I'd still check them daily...you need to open the door for air exchange. The mold is aerobic and needs oxygen to grow. And speaking of growth, your mold growth is very robust, which strain of mold did you use? Some do have robust growth.

Thanks - I'm not happy that they were touching but it was kind of an emergency repair scenario and I didn't have options. For my next round I bought some new racks with covers so I'm excited to try that method out soon. I'll post pics when I do.

I'll take your advise and check daily. It's not a huge deal. I'm also planning to spray some more mold formula water on the absent areas next time I make some up.

I used the new Mold 800 - I don't know what's different about it vs 600 but I figured its the newer better version.

 

[indaswamp]

I used the new Mold 800 - I don't know what's different about it vs 600 but I figured its the newer better version.

Ah...well that explains it then. The mold 800 gives a very thick dense coverage. Watch your humidity as it can grow FAST with high humidity...I'm talking 1/2 thick.......

 

[SCBBQ]

Seems to be coming along ok so far. Humidity is stable at 80 percent every time I check It and dehumidifier has probably 6-8 ounces of water in it every day.

 

[SCBBQ]

Working on a new batch today- Lemon Pistachio knock off of Keith's.

13 KG Pork Loin.
2.513 g Iberico fatback.

 

[SCBBQ]

Trying out the new grinder -

 

[SCBBQ]

Grinder didn't sneeze at anything. Mostly frozen fatback went right through it.

 

[SCBBQ]

Just used stuffing plate for first pass - Will Salt/instacure tonight, overnight in the walk in cooler.

 

[indaswamp]

On your final grind, I would monitor those fat temps. prior to grinding. Too cold will lead to fat smear...even though the grinder could still grind it. You want 27-30*F at the coldest, but as long as it is below about 32*F you will be OK. The meat is more forgiving...under 35*F is acceptable.

 

[indaswamp]

Did you find some steam treated raw pistachios? Or roasted unsalted?

 

[SCBBQ]

Roasted light salt. I'm thinking 2.25% salt tonight to adjust for salt in pistachios.

 

[indaswamp]

The meat is more forgiving...under 35*F is acceptable.

....as long as it is not rock hard! Meat freezes @26-27*F; but will firm up nicely for grinding below 35*F.....

 

[SCBBQ]

Funny.. you are talking to yourself again !:)

 

[TNJAKE]

I'm in. Love watching this stuff

 

[indaswamp]

Funny.. you are talking to yourself again !:)

figured that was better than editing my post so you would see it....