Salame Calabrese

SMR
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Post by SMR » Tue Nov 20, 2018 20:32

Redzed, the flavor of the Calabrese is phenomenal! Very happy with the results. Next time I will use butt for the Class I meat fraction as mentioned by Bob K.

Here is the finished product at 35% weight loss.

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Bob K
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Post by Bob K » Wed Nov 21, 2018 16:53

Looks good!! Next time I would suggest slowing down the drying time, it will help to reduce the dry rim and improve the flavor and color. Under 4 weeks is rather fast, also the center won't be as soft. You can also try drying a few chubs until a 40-42% loss, a lot of folks find the texture to be optimum at that point, myself included.
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redzed
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Post by redzed » Thu Nov 22, 2018 02:45

Good job, you should be proud! And I agree with Bob about drying it a bit longer. It looks quite lean so it could lose a bit more moisture. Vac packing for a few weeks will also help to lessen the dark ring around the salami. And I'm glad you like the recipe, it's now one my favourites.
SMR
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Post by SMR » Fri Nov 23, 2018 14:26

Thanks guys, I agree with the comments about going a little dryer. I will do that next time. Also, I tried to maintain the humidity at about 3% lower than what the sausages were giving off. Something I saw in Maranski's book. I think I developed the surface ring due to air recirculation. I have a variable speed fan and I dropped it to its lowest setting as the sausages were aging, but I think the air flow rate was still too high at the lowest setting. Next time I will turn the fan off or better yet, put it on a cycle timer.

Next up Coppa with some of those Calabrian peppers in the mix.
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Post by SMR » Sat Jan 05, 2019 23:17

I took redzed's advice and vac sealed the salame calabrese for a few weeks to allow the moisture remaining within the sausage to equalize and it did reduce the dry ring around the perimeter. I then removed them from the vac packs and followed BobK's advice and dried them from 35% as prescribed in the recipe to 42%. December 9th until January 5th @ 54F and 80%RH. The texture of the salame is much improved. Thanks for the suggestions!

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SMR
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Post by SMR » Sat Jan 05, 2019 23:20

And, I have installed a cycle timer on my circulation fan to reduce the rate of drying. I have the fan now running for 5 minutes every 72 minutes around the clock. The timer has 20 programmable intervals. The Coppas are coming along nicely.
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