Salami day 12 pics

Saltedtyme30 · Post by **Saltedtyme30** » Sun Jul 08, 2018 23:43

Here are some pics of salami i was freakin out about with a lot of culture on accident. My test link I cut into https://imageshack.com/i/pmuLagSsj
https://imageshack.com/i/pmuLagSsj
https://imageshack.com/i/pmld2mj4j
Smells great. Funky. Little outer ring more red than middle but losing a lot of water. 204 grams to 183 in 2 days. Everything look good ? Looks like a good bind but center isn`t as red as I wanted. Maybe with a littler more time ?

Post by **Butterbean** » Mon Jul 09, 2018 03:14

Looks good. Center should darken as it dries. What's it taste like?

Saltedtyme30 · Post by **Saltedtyme30** » Mon Jul 09, 2018 03:51

Butterbean, I`m scared to taste it considering I just made them June 28th I didn`t want to get salt number 2 poison or something. All in all I`m happy with the results and the funk. Smells like cheese and meat. I have an order of back fat and pork coming tomorrow to make a huge batch. Just wanted to do a test batch being I just built this chamber and didn`t want anything to go wrong with 20 lbs of meat

Post by **Butterbean** » Mon Jul 09, 2018 11:41

Cure 2 is far from being any sort of poison and your vegetables are loaded with it

reddal · Post by **reddal** » Mon Jul 09, 2018 11:57

Saltedtyme30 wrote:Butterbean, I`m scared to taste it considering I just made them June 28th I didn`t want to get salt number 2 poison or something.

I don't think you will poison yourself - you would eat more nitrates from a stick of celery than many kgs of salami.

If they are 9 days old - they won't be ready - but you can get an idea of the final taste.

What do others think? Is there any risk from tasting a dry cured sausage that has only just started to dry? You don't have the protection of low water activity - but you do have cured meat with low enough pH and high salt content?

- reddal

Post by **Bob K** » Mon Jul 09, 2018 13:56

There is some risk eating any raw meat, personally I don't hesitate to taste but the mouth feel of raw cured meat is terrible.

Philip-
What size casings did you use? You also win the impatience award for slicing into a chub that soon!

Saltedtyme30 · Post by **Saltedtyme30** » Mon Jul 09, 2018 16:37

reddal, Bob K, I had a test link I always do. No one wants to wait along time to open up a brown rotten middle lol at least now I know I passed the hard part

reddal · Post by **reddal** » Mon Jul 09, 2018 16:48

Bob K wrote:There is some risk eating any raw meat, personally I don't hesitate to taste but the mouth feel of raw cured meat is terrible.

Agreed - but after 9 days with a reasonable amount of drying and not too thick a casing I think it will be better - not ready - but not that slimy feel of a new mix.

Bob K wrote:Philip-
What size casings did you use? You also win the impatience award for slicing into a chub that soon!

Looks something like 55mm beef middle? Maybe a bit smaller?

Saltedtyme30 · Post by **Saltedtyme30** » Mon Jul 09, 2018 17:47

Bob K, 32-35 mm little babys

BruceFox · Post by **BruceFox** » Tue Jul 10, 2018 15:54

Looks great to me

Post by **Bob K** » Tue Jul 10, 2018 16:31

Casings of that caliber will be ready in 2-3 weeks, you could have used cure #1

Saltedtyme30 · Post by **Saltedtyme30** » Tue Jul 10, 2018 17:00

Bob K, that high temp fermentation scares me so didn`t wanna use 1 it calls for 2. Didn`t wanna go against the book

Post by **Bob K** » Tue Jul 10, 2018 17:11

What type did you make? Not the formula, the name in the Marianski book. And what does the fermentation temp have to do with which cure you use?

Saltedtyme30 · Post by **Saltedtyme30** » Tue Jul 10, 2018 20:11

Bob K, https://www.meatsandsausages.com/sausag ... on-lacaune