Venison Salami not drying enough in the center

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magician
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Venison Salami not drying enough in the center

Post by magician » Tue Jun 08, 2021 01:21

I have made venison salami with 30mm hog casings. The salami had lost more than 40% of its actual weight, but it is still soft in the center. All my other salamis get dried properly, even at 30% weight loss. Any suggestions?
Indaswamp
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Re: Venison Salami not drying enough in the center

Post by Indaswamp » Wed Jun 09, 2021 07:57

what is the fat ratio in the mince?

What are the drying parameters? RH%, temp. and airflow?

What was the final fermentation pH?
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Re: Venison Salami not drying enough in the center

Post by magician176 » Thu Jun 17, 2021 22:36

I could never get to measure the final pH as the meat are always too fatty. My pH instrument would not register the pH because of the fat. I have tried litmus paper without success. So I did not bother to test the venison salami. Humidity around 80% at 11 Celsius. I do not have a problem with all my other salami making.
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Re: Venison Salami not drying enough in the center

Post by redzed » Sat Jun 19, 2021 18:09

30mm is a narrow gauge sausage. And if it is fatty and already lost 40%, vac pac it and leave it in the fridge for two or three weeks the remaining moisture should migrate from the center to the uter portion and even out the sausage. The reason that you had uneven drying could be fat smearing or high airflow in in your chamber.
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Re: Venison Salami not drying enough in the center

Post by magician » Mon Jun 21, 2021 00:20

Thanks redzed, I will defiantly try that then! This episode somewhat discouraged me to use venison again. I do get some a hindleg or a portion of wild boar/red dear as a gift when friends go hunting, but I refrain from using it as both meats have a wild odor that put me off, it do not taste or smell like domesticated venison. It has the taste and smell of an old boar!
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Re: Venison Salami not drying enough in the center

Post by redzed » Mon Jun 21, 2021 14:25

With game meat you never know how it will taste because it depends on the age and what the animal has been eating. I usually make my venison sausages from white tail deer from rhe Canadian prairies. 90% of the time the the meat has only a mild taste of gaminess.

There is a type of sugar called trehalose. It has many applications and one of them is to remove the gamy taste from wild meat. You might want to look into it.
https://www.lemproducts.com/product/tre ... -enhancers
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