sopressa not dried
sopressa not dried
hi again have made some sopressa in 75mm fib casing they are now 15 days in they are drying on the ends but not the middle is this normal last time i used 50mm and they seemed to dry evenly ?
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they are at 8c cant get any more humidity then 65 in my wine fridge dont let the 65% worry you have never had any trouble before just look a bit different from the last couple of lots will put it down to the bigger casing might go back to what i know works will wait a couple of weeks and let u know thks
I would definitely make an effort to raise the RH in your wine fridge. Try placing a pan of salted water in it. If closed, that would raise the RH to 75%. Ideally, if we had the right apparatus, we would measure the Water activity (or aw), and then set the RH level in the chamber to 10 points below that. So, for example, the starting aw of meat is usually .99. We would set the humidistat at 89%, and lower it accordingly until the meat reaches the safe level of less than .86 aw. I know that you have been successful until now, but if the RH in your chamber is really 65%, you will get case hardening. I suspect it's probably higher than that, because based on my experience, and and that of others, the humidity in the chamber is usually high during the early stages, just from the moisture in the sausages. My humidifier normally does not cut in until two or three weeks after I load new product into the chamber.[/b]
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