Why the drying time difference?
Posted: Tue Dec 20, 2016 17:56
I am new to this forum and relatively new to making fermented sausages. That said, I have been making fresh sausages and cured meats for the past 30 years.
Since fermented and dried sausage are very different from what I have been making, I have reading as much as I can about the process. I bought a copy of "The art of making fermented sausages" by Stanley and Adam Marianski.
On page 210 there is a recipe for Salami Finocchiona and on page 211 there is a recipe for Salami Genoa. These two recipe are very similar. However, one has some beef while the other does not. One has 10 g sugar and the other 15 g sugar. Otherwise they have the same total weight, same culture, same ferment time, temperature, and humidity, and same drying temperature and humidity. They are both to be stuffed in the same casings.
However, one calls for a drying period of 30 days, while the other specifies 2 to 3 months, but both have the same target of 30%-35% weight loss.
Is there an explanation that I have yet to grasp as to why the drying time estimate would be 2 to 3 times longer for the Salami Genoa, when everything else appears equal?
Since fermented and dried sausage are very different from what I have been making, I have reading as much as I can about the process. I bought a copy of "The art of making fermented sausages" by Stanley and Adam Marianski.
On page 210 there is a recipe for Salami Finocchiona and on page 211 there is a recipe for Salami Genoa. These two recipe are very similar. However, one has some beef while the other does not. One has 10 g sugar and the other 15 g sugar. Otherwise they have the same total weight, same culture, same ferment time, temperature, and humidity, and same drying temperature and humidity. They are both to be stuffed in the same casings.
However, one calls for a drying period of 30 days, while the other specifies 2 to 3 months, but both have the same target of 30%-35% weight loss.
Is there an explanation that I have yet to grasp as to why the drying time estimate would be 2 to 3 times longer for the Salami Genoa, when everything else appears equal?