Salami Fat Smearing Prevention

[MeatCharter]

So I did my first salami yesterday. The Saucisson Sec recipe from 2 Guys and a Cooler.

One thing I was very paranoid about the whole time was fat smearing. The meat I grinded was partially frozen. After grinding, I put it back into the freezer and cleaned up my grinder and prepared the rest of the ingredients. Now, at this point I know my ground meat was very cold/close to frozen, but where do I need to continue to worry about the fat smearing?

I put the ground meat mixture in a stand mixer, and again I was trying not to overmix here because I was so fearful of the fat warming and smearing. Do I actually need to be concerned during this mixing? I don't want to undermix!

Then after the meat is mixed. Does one ever put it back into the freezer before putting it into the stuffer? Should I be checking the meat temp after mixing PRIOR to stuffing?

THEN after it gets stuffed? Do I have to worry about any smearing there, or once it's in the casing I'm good to go because the culture is there and I'm fermenting at a high temperature anyway?

 

[mr_whipple]

I'm on my phone so this will be short. I am not the pro level salami maker, but that very recipe was my first foray into fermented sausage, and according to me fat smear was my problem and single handedly why it turned out a fail. Temp is critical when grinding and mixing, but come stuffing time you've already added the culture so by that point you're past the failure points for smear. Second thing is making sure your grinder knife and plate are properly sharpened. I'm positive a lot more advice is coming from very experienced sausage makers.

 

[indaswamp]

As far as grinding, sounds like you should be good there....but I use an instant read probe thermometer to check the meat in 4-5 places to verify the meat and fat is below 32*F...and preferably closer to 30*F. You do not want to grind meat any colder than about 27*F....there is such a thing as too stiff shich WILL smear fat.

When mixing, you will know it is mixed enough when you can grab a golf ball sized bit on meat paste and it will stick to your hand when you turn your hand over to let the meat hang. No need to mix any more than that....

 

[indaswamp]

And when you are just starting into making salami...DON'T FORGET TO ADD THE CULTURE! I have made this mistake......

And don't forget to use distilled water....never use de-ionized water.

 

[indaswamp]

Does one ever put it back into the freezer before putting it into the stuffer? Should I be checking the meat temp after mixing PRIOR to stuffing?

After mixing salami meat paste, go directly to the stuffer and stuff into casing. Do not let it sit. It needs to warm up and start fermenting inside the casings. Rechilling will shock the bacteria and cause a longer lag time which is not advisable.

I know it may seem 'bad' to someone new to making cured meats, but that culture is your friend...it is alive and you need to do everything to ensure it starts doing it's job by creating acid for the safety profile of the salami. Those millions of bacteria will multiply into trillions inside the salami and protect the salami from bad bacteria in a number of ways. Competitive exclusion is one of the primary ways.....so get it multiplying as fast as you can.....

 

[MeatCharter]

Deleted.

 

[indaswamp]

Once the salami is stuffed and warms internally to 60*F....the clock starts. Learn, understand and follow the 'Degree/hours Formula" for the fermentation step. You have a window for successful fermentation as explained by the formula...

 

[MeatCharter]

And when you are just starting into making salami...DON'T FORGET TO ADD THE CULTURE! I have made this mistake......

And don't forget to use distilled water....never use de-ionized water.

Hummm. I might have messed up here. I didn't use distilled water. I just used purified water that I get at a water store in 5 gallon jugs. I'm pretty sure they do reverse osmosis.

 

[MeatCharter]

Once the salami is stuffed and warms internally to 60*F....the clock starts. Learn, understand and follow the 'Degree/hours Formula" for the fermentation step. You have a window for successful fermentation as explained by the formula...

Thanks. I think I'm good on this part. It's in my oven now wrapped in cling film w/ the oven light on. I did "Flavor of Italy" culture. I plan on checking the PH in the chub later tonight (18 hours after stuffing).

 

[indaswamp]

Hummm. I might have messed up here. I didn't use distilled water. I just used purified water that I get at a water store in 5 gallon jugs. I'm pretty sure they do reverse osmosis.

Probably good there...as long as there are no chemicals added. Just use distilled water next time...

De-ionized water will mess with the pressure inside the bacteria and may kill the bacteria. You need those minerals in the water for proper osmotic pressure for the bacteria cell walls.....

 

[indaswamp]

Thanks. I think I'm good on this part. It's in my oven now wrapped in cling film w/ the oven light on. I did "Flavor of Italy" culture. I plan on checking the PH in the chub later tonight (18 hours after stuffing).

Flavor of Italy is a reliable culture...though it does ferment fast. The Pediococcus Acidilactici bacteria in FOI culture is a very fast fermenting bacteria. It will tend to ferment until all sugars are gone. So be mindful of how much sugar you use or you will have a sour very acidic salami.

 

[MeatCharter]

Just a few pictures....

When I opened the oven door, the aroma was wonderful and had a strong salami scent, which seemed promising. I checked the pH in two spots: one read 5.11 and the other 5.08, so I considered that good. The color appeared more red, and it had a waxy texture, which matches what I’ve seen in videos.

I started with 1000g of meat, and the hanging weight came out to 785g. I need to improve my technique for transferring meat from the hopper and tube into the casing, as this was my first time using a sausage stuffer. I'm hoping to get better with more practice.

 

[DougE]

I need to improve my technique for transferring meat from the hopper and tube into the casing, as this was my first time using a sausage stuffer. I'm hoping to get better with more practice.

I'm no help with salami, but as a sausage maker, I can tell you that you will get better with the stuffer the more you use it.

 

[indaswamp]

Off and running now.....

The thing about salami is you won't know how good you did until it dries. That is the moment of truth. the drying and time will amplify both flaws and the things you did extremely right. Even now after doing this for 4 years and many many salami later....I still have batches that turn out sub-par....edible, but not enjoyable. Don't sweat it, it is a big subject with lots of little small details to learn. And it all matters.....a lot....more so than with any other charcuterie product you make. Salami making is the pinnacle of the craft- especially salami over 4" in diameter. Everything better be perfect, or it will fail.

 

[indaswamp]

Also, 10-14 days from now, you will know if you have fat smear. The fat will breakdown fast and will start weeping out of the pin prick holes through the casing, covering the exterior with grease.....if you innoculated with mold culture, it will cover the mold and kill it off.

 

[MeatCharter]

Also, 10-14 days from now, you will know if you have fat smear. The fat will breakdown fast and will start weeping out of the pin prick holes through the casing, covering the exterior with grease.....if you innoculated with mold culture, it will cover the mold and kill it off.

Ah interesting. Good to know if that happens I'll just toss it instead of waiting any longer.

 

[indaswamp]

Ah interesting. Good to know if that happens I'll just toss it instead of waiting any longer.

Also of note- if this does not happen until the salami has lost around 30% weight.....then don't toss it!!! It has dried perfectly! The Italians call these angel tears....and they are most prevalent on salami that use a lot of paprika or calabrian pepper like Calabrian sopressata and pepperoni.

 

[MeatCharter]

Also, 10-14 days from now, you will know if you have fat smear. The fat will breakdown fast and will start weeping out of the pin prick holes through the casing, covering the exterior with grease.....if you innoculated with mold culture, it will cover the mold and kill it off.

I'm seeing in some of the prick holes some moisture coming out. See pic. It's hard to see.

Is this the grease you mentioned? I still haven't see mold growth and I'm about 70 hours in since I put in the fridge.

 

[indaswamp]

Too hard to tell in the picture. touch it with a finger and then rub your finger and thumb together....you should be able to tell if it is grease or just fluid draining from the salami.

 

[MeatCharter]

Too hard to tell in the picture. touch it with a finger and then rub your finger and thumb together....you should be able to tell if it is grease or just fluid draining from the salami.

Feels greasy to me.

I am seeing what I think is a bit of mold growth.