Project Pepperoni!

[indaswamp]

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!

 

[SmokinAl]

Great start!
Al

 

[indaswamp]

Great start!
Al

Thanks Al!

 

[crazymoon]

IDS, Very impresssive, I'm in!

 

[indaswamp]

IDS, Very impresssive, I'm in!

Thanks crazymoon!

 

[indaswamp]

So, I bumped the temp. up to 58* and RH up to 88% two nights ago to help establish the mold. Well, it worked Yesterday afternoon I took this pic.

Color is really coming on too...

 

[indaswamp]

Mold is really covering good now on the pepperoni...

 

[pi guy]

following

 

[indaswamp]

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!