What's everyone got going?? it's quiet here.

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redzed
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Post by redzed » Fri Feb 17, 2017 02:59

Very nice job Colin! Looks like you are an old hand at it, not a first timer.

Len Poli's recipes are a great resource, but he usually recommends fast acidifying cultures, high sugar levels and fermnting at a high temp. What that does is give you a fast drop in pH and a low pH. That will give a salami a definate tang, not something you want in a southern European style sausage. Furthermore a fast pH drop does not give the micrococci to set the colour and impart flavour and texture.

Which culture did you actually use?
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Post by Fusion5567 » Fri Feb 17, 2017 03:40

redzed wrote:Very nice job Colin! Looks like you are an old hand at it, not a first timer.

Len Poli's recipes are a great resource, but he usually recommends fast acidifying cultures, high sugar levels and fermnting at a high temp. What that does is give you a fast drop in pH and a low pH. That will give a salami a definate tang, not something you want in a southern European style sausage. Furthermore a fast pH drop does not give the micrococci to set the colour and impart flavour and texture.

Which culture did you actually use?
Thanks Red,
Used F-LC only because its what was on hand, i had ordered some supplies and needed culture and M-600, i read somewhere that F-LC was a good one to have in stock and thats why i used it.
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Bob K
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Post by Bob K » Fri Feb 17, 2017 14:37

Fusion5567 wrote:So what a difference a few days make.
Since its only been 5 weeks I would leave one hanging at least until 7-8 weeks, after 4-5 weeks the moisture loss slows so don't worry that it will be to dry. I have a feeling your patience will pay off :cool:

F-LC is versatile, you can use it for fast fermented or slower southern european style of salami.
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redzed
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Post by redzed » Fri Feb 17, 2017 14:55

I'm glad you used F-LC and hope that you fermented at a temp of under 75. Poli recommends LHP for cacciatore in his recipe and that culture is totally unsuited to Italian style products.
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Post by Fusion5567 » Fri Feb 17, 2017 17:21

Yes Bob, they are still in the chamber, which brings me to another question, do i take off the casings or wipe the mold and vac pack when they are ready?


Just read thru my notes Red, highest temp they got to was 73F
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Post by Bob K » Fri Feb 17, 2017 17:35

Peel and seal :!:
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It won't last long :wink:

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Post by Fusion5567 » Fri Feb 17, 2017 17:52

Thank you
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