Post
by Chuckwagon » Fri Jul 29, 2011 11:32
Hi guys...
DaveZac in Western New York reports: "I've got RH around 70 this past week and temp at 58-60 with heat wave." Dave also said the magic words: "I am dying to try it". We`ll give him 10 points just for that remark eh? (I`m just worried about the amount of snow you`ll be pushin` six months from now!)
Ross Hill in Maryland says: "Weight loss ranges from 36 percent to about 48 percent. With the moisture content not uniform through the diameter. Not case hardened but not uniformly dry. The tapered ends are more uniform. I had one sausage that was stuffed with the left overs from the three varieties that i made and we ate that last night. We agreed that the taste was good but the texture needs to improve".
Uwanna in Vermont reports: "My project has lost major weight, I`m at day 50 as of today and the end weight sets in at 56 - 59 % weight loss. Another 30 days, I will [have] little smokies. Below are a few pic`s of the project. The texture seems ok, but major weight loss. I did strip the casing off one (see picture) and took a slice.
Uwanna also wrote:
Taste is good, a little on the salty side, but with cracker & cheese not bad! The incubator temperature (inside) reads 52 deg, and the humidity level set at 72% . One question comes to mind: Would the time of year, during hot/ dry days have an effect on curing salamis? I have read that the colder months ending with R, typically are the months to ferment and dry cure salamis.
Uwanna, salt is important especially in this type of sausage as you know. However, the content does not change as the salami shrinks and loses moisture. The product only becomes saltier in taste until the end of the procedure, then will mysteriously dissipate somewhat. It is for this reason I use only Diamond-Crystal Kosher Salt; believe it or not, the stuff actually weighs LESS THAN HALF the weight of regular table salt. (Morton Kosher is somewhere in between). For the exact weights, see page 189 in Stan`s book, "Home Production Of Quality Meats And Sausages".
Table salt often has sodium silicoaluminate or magnesium carbonate added to it to prevent moisture accumulation and caking. Sea salts have magnesium, nitrate, and calcium. Believe it or not, some sea salt (having been evaporated) has so much nitrate in it, that it will cure meat. But it is bitter. Always use the purest stuff you can lay your mitts on.
You asked about the time of year for making this stuff. The old time sausage-makers would certainly have to worry about that, but we`ve made "custom-made", temperature and humidity controlled atmosphere cabinets that just do not care whether it`s snowing or sunny outside. Storage will be a different matter entirely, as you again start they cycle with a new batch of fermented sausages utilizing your fermentation chamber. By the way, have you got any suggestions for our next project?
OK guys, let`s approach the next problem. We seem to have a high rate of moisture loss with a month to go. This means one or more of three possible problems:
1. Excessive drying - too fast air velocity - too low humidity.
2. Too fast acidification.
3. Applying a too fast acidifier (wrong culture).
I would strike the possibility of #3 and #2 as we seem to have proper acidification in a long-term fermentation culture of T-SPX. I would, at this point, ask you if you measured precisely 0.6 g. of Bactoferm ™ T-SPX. In just about two more weeks, the sausage should be showing some signs of full maturity. Please keep good notes for your next project. Record everything! You`ll never know when you`ll need them.
Look back through your notes. Did you FERMENT at 68°F. (20° C.) for 72 hours in 85% - 90% humidity?
The salamis should have DRIED at 57°F. (14°C.) in 80%-85% humidity.
Remember, that Stan`s directions said they could be dry after only 2 months. (extended finishing is 3). Kind folks and gentle people, In about 2 weeks, you`ll have Alysaandra Salami! The REAL thing! The "expensive" stuff that less than 1% of the people on earth ever taste. Congratulations craftsmen. I`m proud to be part of your project.
Ross, I am just a bit worried about yours with a loss of of 48%. It`s a bit high ol` pard. Can you post a cross-section photograph? That is just too much moisture loss at this point. With yet some time to go, if I were you, I`d really watch the RH carefully. I believe your air speed is too high and the RH drop may be too much too soon. Don`t dry it out too quickly.
Uwanna seems to have the secret. Your measurement of moisture loss is almost 60%? Uhhh... yup, that`s too high. Did you by chance, have added water with the initial mixture? Ice during grinding perhaps? The sausage does not appear to be overdried, but of course I'm not the one weighing it. I don't believe it is too dry. That sausage looks just as it should at this point. It`s not done yet and needs some more time for the staphylococci to finishing developing color and taste. This is evidenced by the moisture content although Uwanna seems to think it`s too dry. It looks good to me with the exception of the tiny beads of liquid that form on the newly exposed surface of the meat as a knife slices through it. This indicates a sausage that is just a bit immature - just right at this point. It also indicates that your room temperature is high and the salami has been sliced for twenty minutes. Uwanna, you may wish to cut any air speed altogether as you`ll be in the storage stage soon anyway. Simply open the door for a minute just once a day.
I have to tell you something at this point guys. You aren`t going to believe me. As we approach the finishing time for our project, please note that very few members chose to participate in Project "A". My hat is a Texas-made size 7-3/8 Resistol XXXX beaver - It is certainly off to you men! I congratulate you on finishing a project that most people will never even begin. Sadly, most will never even know the exquisite flavor of the "real" thing! Congratulations men. You`ve done a superior job. I`m so proud of you, I could just spit! And like I said when we started, "Yeeeee Hawwww"!
Best Wishes Yahoos!
Chuckwagon
Last edited by
Chuckwagon on Tue Aug 09, 2011 02:28, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! 
