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I ever do more than 11lbs.......nets might be in order! LOL! Now I know why so many people use collagen casing when making salami. It will be peeled off anyhow!
Well, the smallest dia. pepperoni salami reached 30% weight loss today so I sliced into it to see it and check for case hardening after the spike in temps in the drying chamber I mentioned.
Here's the pics...
about to slice the stick after weighing...
The slice!
You can see a slight case hardening but not that bad. The casing was still very supple and hydrated when I peeled it off.
Up close, no flash...
As you can see, salami is still a little wet. Good flavor though and should improve with more drying. Mold coverage is great, no bad mold at all. (note the saran wrap on the scale...makes for easy clean-up)
Few sample slices...
Shiny because it is still moist. Really good flavor though. I'm looking forward to muffulettas when the Genoa and cappocola are finished!