Salami Fat Smearing Prevention

[MeatCharter]

Question, is there any harm to spraying everything with mold 600 now? The coppas and salami. Doesn't seem like any of the mold took off very well. Maybe it was the water I'm mixing with or something.

 

[indaswamp]

Yes you can reapply the mold 600...

 

[MeatCharter]

So I weighed this Saucisson Sec and to my surprise, only a month in and it was at 40%+ weight loss. I'm not sure what to make of it, and will err on the side of tossing it.

Feels softer in the middle. Greasy on the outside. It smells good. But one end seems to have gotten rotten perhaps where it was hanging from.

What's the consensus?

I know it was greasing as it was aging. So I kind of think it was fat smeared, and also my fridge had way too much air flow.

 

[DougE]

I'm no expert, but I'm seeing well defined fat chunks throughout. Looks like maybe it could have used more mixing to incorporate the spices. Also looks like maybe some case hardening going on due to the too much air flow you suggested.

 

[MeatCharter]

I'm no expert, but I'm seeing well defined fat chunks throughout. Looks like maybe it could have used more mixing to incorporate the spices. Also looks like maybe some case hardening going on due to the too much air flow you suggested.

Hummmm interesting. I had done the grab a hunk and see if it sticks to your hand upside down test.

I guess what's tripping me up is how much it was leaking grease while it was aging. I would think that's why it lost weight so quickly.

 

[DougE]

Hummmm interesting. I had done the grab a hunk and see if it sticks to your hand upside down test.

I guess what's tripping me up is how much it was leaking grease while it was aging. I would think that's why it lost weight so quickly.

indaswamp needs to weigh in and assess what you have going on. He'd be my go to guy for salumi.

 

[indaswamp]

only a month in and it was at 40%+ weight loss.

What was the diameter of that salami? One month seems very fast just looking at it...

Feels softer in the middle.

Case hardening likely the cause...

Greasy on the outside.

Improper care of fat most likely caused fat smear. How cold was the fat when you put it through the grinder?

But one end seems to have gotten rotten perhaps where it was hanging from.

Void from not stuffing tight enough and no tight trussing to bind it and squeeze air out. case hardening then caused 100% humidity zone in the void; Bad bacteria soured the meat around the void.

 

[MeatCharter]

What was the diameter of that salami? One month seems very fast just looking at it...


Case hardening likely the cause...


Improper care of fat most likely caused fat smear. How cold was the fat when you put it through the grinder?



Void from not stuffing tight enough and no tight trussing to bind it and squeeze air out. case hardening then caused 100% humidity zone in the void; Bad bacteria soured the meat around the void.

1. Protein-Lined Casings 61mm
2. Makes sense.
3. Possibly. I thought it was cold. I had it in the freezer, but that was definitely my concern with this one. I've been a lot colder on my 2 subsequent salamis. I didn't measure this one.
4. That makes sense. How do you keep the top tight? Like on my newest one. I tie it tight when I stuff, but after I hang it, there is a gap from the pull of hanging. Can you re-tie the top?

 

[indaswamp]

How do you keep the top tight?

Trussing or compression netting....