- Joined Apr 27, 2017
So, I went to the source, the DOP regulations for Pancetta Piacentina:you think there was enough sugar left on the surface even after i gave it a rinse? should i go lower or no sugar next time?
Sugar is a part of the DOP regulations. For souring in the center to occur, Aw in the center needs to remain fairly high for an extended period of time. Ineffective drying was likely the cause. Case hardening is much more a problem with whole cuts than it is for salami. What was your drying schedule? What kind of a chamber are you using? What was the RH% and air flow?