Salami newbie question: Did I use too much TSPX.
Posted: Thu Jan 26, 2017 04:10
Hi everyone,
My first time posting. Ive made a few kilos of fresh and smoked sausages the past year based on the work of Rytek Kutas and Stanley Marianski. All have turned out well. This weekend I entered the world of fermented sausage (salami) after a thorough reading of Marianski's Art of Making Fermented Sausage. Becuase i dont yet have a curing chamber setup, i chose to use the 50mm Umai casings.
I made 3 dry salamis each of 7 diferent types. All has gone well and the first 13 are in the fridge at 36F after 67 hours of fermenting at a constant 68F (but probably only 50% humidity, my guess rather than the 85% humidity recomended by the recipe.). Recipes specified 72 hours fermentation at 65F-75F. Good color has developed and some good firmness but maybe more moisture loss than expecfed due to the low humidity. Loss over all is bstween 14-16 % depending upon salami type. Is this normal?
Also, since i was scaling the recipes from 5kg down to 1kg it was difficulf to measure the amount of T-SPX which would have been 0.6g for 5kg and 0.12g for 1kg. My scale is only accurafe to 0.5g, so i had to try to convert to an equivalent volume measurent. The besf i could do was a scant 1/8 teaspoon. In retrospect I think this may have been 1.5 - 2.0 times the amount of starter culture specified by the recipes. Good color did develop during fermentation, but is using too much culture going to created problems im not yet aware of?
Any guidance would be greatly appreciated! Im looking forward to becoming an active member of this group now that I have more time for sausage, salami, whole muscle cures, smoking fish, boudin, and barbeque!
Cheers and Thanks!
Ronbo
My first time posting. Ive made a few kilos of fresh and smoked sausages the past year based on the work of Rytek Kutas and Stanley Marianski. All have turned out well. This weekend I entered the world of fermented sausage (salami) after a thorough reading of Marianski's Art of Making Fermented Sausage. Becuase i dont yet have a curing chamber setup, i chose to use the 50mm Umai casings.
I made 3 dry salamis each of 7 diferent types. All has gone well and the first 13 are in the fridge at 36F after 67 hours of fermenting at a constant 68F (but probably only 50% humidity, my guess rather than the 85% humidity recomended by the recipe.). Recipes specified 72 hours fermentation at 65F-75F. Good color has developed and some good firmness but maybe more moisture loss than expecfed due to the low humidity. Loss over all is bstween 14-16 % depending upon salami type. Is this normal?
Also, since i was scaling the recipes from 5kg down to 1kg it was difficulf to measure the amount of T-SPX which would have been 0.6g for 5kg and 0.12g for 1kg. My scale is only accurafe to 0.5g, so i had to try to convert to an equivalent volume measurent. The besf i could do was a scant 1/8 teaspoon. In retrospect I think this may have been 1.5 - 2.0 times the amount of starter culture specified by the recipes. Good color did develop during fermentation, but is using too much culture going to created problems im not yet aware of?
Any guidance would be greatly appreciated! Im looking forward to becoming an active member of this group now that I have more time for sausage, salami, whole muscle cures, smoking fish, boudin, and barbeque!
Cheers and Thanks!
Ronbo