Salami day 12 pics
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Salami day 12 pics
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 ?
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 ?
- Butterbean
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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
- Butterbean
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I don't think you will poison yourself - you would eat more nitrates from a stick of celery than many kgs of salami.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.
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
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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: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.
Looks something like 55mm beef middle? Maybe a bit smaller?Bob K wrote:Philip-
What size casings did you use? You also win the impatience award for slicing into a chub that soon!
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- User
- Posts: 86
- Joined: Wed Nov 25, 2015 01:37
- Location: Florida
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- User
- Posts: 86
- Joined: Wed Nov 25, 2015 01:37
- Location: Florida