Uh oh (casing problems)

[Saltedtyme30]

6 weeks from the Roman soppa from ruhlmans book. These are the little guys left from the end I made them small but casing isn't sticking to them and squishy, just a bummer. Smells a little off maybe it didn't breathe right. Was very watery inside but a lot of fat was cut into big chunks for the new school look. I'm assuming that killed the breathing. Also the bigger guys look as if the same problem if read on previous thread I said salami was still soft and casing not hard. Maybe too big of a casing ?

Here is one of the larger ones. 5 weeks in. Getting a little hard but ugly.

[Bob K]

Salty-
This is the same salami, started in Dec with the less sugar Ruhlman recipe from the Salami problems thread?
http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0

If so it could be any one of the problems discussed:
Inadequate fermentation
Fat smearing

[Saltedtyme30]

It was the 2nd batch 12-15 ruhlmans book. Fermented 75f 90 rh 48 hrs ph 5.3 chamber at 85rh 55f for one week then to 75rh. Mold came smelled fine just casing problems

[redzed]

Are using casings specifically for dried cured sausages? Like protein lined collagen?

[Saltedtyme30]

Beef middles natural casing

[Butterbean]

My money is on fat smearing. Looks similar to something I did once. Or was that thrice?

[redzed]

I does look like there is a separate layer of fat just under the casing, but the "watery inside" kind of baffles me. Can you show us what it looks like inside?

[Saltedtyme30]

To the left is finnichiona with dry aged beef scraps from my friend who owns a restaurant. Right with all the mold is the recipe that I used where the guy through it out. Looking nice tho and then we have the issue below.



12-15 soppa from ruhlmans Roman style. The casing just doesn't feel right. Never before had this happen its moist but it's starting to stiffen(the meat) but now I'm scared to try any of this meat with all the ph to high and or low you can get sick. I had those ghetto oh strips so I don't know what he ph was. But also don't wanna try and get deathly ill lol whole muscle curing seems more easy but this salami stuff is not for the weak and timid. I don't know how my grandma did it with wine and my garage and came out nice no digital stuff rh nothing just hang and squeeze every week. Thanks guys all you are going to make me the next best salami maker. Unfortunately get to sit home all day and cute meat and play around and study because I work from home now.

[redzed]

I still suspect that it's fat smearing. But let it hang for a couple more weeks, then see whether it firms up, cut one in half and then do the ole' nose test. Did you get Marianski's yellow book?

[Saltedtyme30]

No I will get it now. Good book?

[Saltedtyme30]

This might sound stupid. But fat smearing. I grind my fat frozen and when I mix the meat it clumps up because from mixing. The fat is frozen like spaghetti but s soon as you mix it likes to stick to the other fat and become a fatty mess. It's ice cold I never understand every time I grind my back fat it's frozen and then it gets warm in 2 seconds. How do you prevent fat smearing ? I see a lot of salumist with diced up fat thrown in the mix to give it that cool marble look or just hunks of fat.

[Bob K]

Are you grinding the fat separately or mixed with the meat?

[Saltedtyme30]

Desperately frozen fat and par frozen meant don't mix

[Bob K]

Desperately frozen fat and par frozen meant don't mix

What do you mean?

Do You
A. Mix fat and Meat together and grind
B. Grind Fat, Grind meat, then mix together?

[Saltedtyme30]

B.