Ok...educate me on adding nuts, citrus zest, etc,,,
Posted: Sat Jan 09, 2021 07:42
So, I've made 7 different batches of salami in my chamber so far. Been at this for almost a year now...learned A LOT from this forum and other sources, but learning more everyday. Marianski's yellow book really put all the pieces together for me and gave me the confidence to get started making salami.
Now, up to this point, I have not had a failure yet. My first two salamis, a pepperoni and Genoa from Marianski's book, were a success. I was hooked!
I attempted a pistachio and lemon salami like the recipe in the Olympia Provisions salami Recipe book. I did not use the F-LC called for in the recipe though, I used Flavor of Italy. I also used 3g dextrose and 3g raw sugar. I did not roast the raw pistachios and I did not dry the lemon zest. I'm wondering if this might be an issue. I achieved a pH 5.19 after 31 hours fermentation @69*F. I stuffed the salami into 60-65mm beef middles though they all look to be at the large end of 65mm. The salamis have been in my chamber for 9 days and have lost 9.51% so far.
Here is the issue...I am battling sticky mold/yeast on just this batch of salami. The other 3 types in my chamber (all made within the same week) did not develop this. Also, some of the pistachios look to be turning black. Is that normal?
What is going on here? Contamination from the nuts/zest maybe??
I did not test the raw meat pH; now I wish I had...but it was a very fresh double pack of butts I had just picked up that morning. Sanitized everything like normal, kept everything cold....the fermentation mince I had wrapped in cling wrap smelled fine after fermentation...sweet smell of fresh fermentation...so I thought it was fine @pH5.19...I did calibrate my Milwaulkee pH meter and used it successfully on all the other salamis so I know that is not the issue. I did innoculate with mold 600 but only after the last batch of the 4 different salamis were finished fermenting so the pistachio and lemon had been in the chamber for4-5 days prior to mold application...but I do have two pieces of salami covered with mold in the chamber when added the new salamis. Also, walls have some good mold growth as well...chamber is full of good mold...
I am perplexed here. What am I missing???
Now, up to this point, I have not had a failure yet. My first two salamis, a pepperoni and Genoa from Marianski's book, were a success. I was hooked!
I attempted a pistachio and lemon salami like the recipe in the Olympia Provisions salami Recipe book. I did not use the F-LC called for in the recipe though, I used Flavor of Italy. I also used 3g dextrose and 3g raw sugar. I did not roast the raw pistachios and I did not dry the lemon zest. I'm wondering if this might be an issue. I achieved a pH 5.19 after 31 hours fermentation @69*F. I stuffed the salami into 60-65mm beef middles though they all look to be at the large end of 65mm. The salamis have been in my chamber for 9 days and have lost 9.51% so far.
Here is the issue...I am battling sticky mold/yeast on just this batch of salami. The other 3 types in my chamber (all made within the same week) did not develop this. Also, some of the pistachios look to be turning black. Is that normal?
What is going on here? Contamination from the nuts/zest maybe??
I did not test the raw meat pH; now I wish I had...but it was a very fresh double pack of butts I had just picked up that morning. Sanitized everything like normal, kept everything cold....the fermentation mince I had wrapped in cling wrap smelled fine after fermentation...sweet smell of fresh fermentation...so I thought it was fine @pH5.19...I did calibrate my Milwaulkee pH meter and used it successfully on all the other salamis so I know that is not the issue. I did innoculate with mold 600 but only after the last batch of the 4 different salamis were finished fermenting so the pistachio and lemon had been in the chamber for4-5 days prior to mold application...but I do have two pieces of salami covered with mold in the chamber when added the new salamis. Also, walls have some good mold growth as well...chamber is full of good mold...
I am perplexed here. What am I missing???