First attempt at Spanish Chorizo/Salami Milano are too salty?

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ewanspeirs
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First attempt at Spanish Chorizo/Salami Milano are too salty?

Post by ewanspeirs » Thu Oct 10, 2019 17:39

All,

My first attempt at fermented, dried sausage has turned out way too salty, almost too salty to eat.

I followed these recipes in the Art of Making Fermented Sausages by Stan/Adam Marianski.

Milano
Salt 3%
Cure #2 0.24%
Dextrose 0.2%
Sugar 0.3%
white pepper 0.3%
Garlic 0.2%
Fennel 0.4%
Chili flakes 0.2%
red wine
T-SPX 1/8 Tsp

Chorizo
Salt 3%
Cure #2 0.24%
Dextrose 0.2%
Sugar 0.2%
Pepper 0.2%
Smoked Pap 0.6%
Oregano 0.2%
Garlic 0.9%
T-SPX 1/8 tsp

Meat weight for both was 2000g / 20% fat

Ferment at 68' / 85-90% RH for 72 hours
Dry at 54-60' / 80-85% RH until 30%+ weight loss

I had some challenges early on - didn't calibrate the inkbird hydrometer so the RH was 8% points higher in the chamber that i thought, early on in the drying process the sausages were far too wet - once i figured that out, calibrated, added a computer fan that runs a few times a day and added a drain system to take excess water away from the freezer compartment at the top of the fridge (mini style fridge style) etc. everything has been sitting in the ranges advised by the recipe.

I didn't not add Mold 600 but the sausages have developed a sparse covering of while mold on their own.

Question

Is there anything in the fermenting/drying process that can contribute to the saltiness of the sausage and therefore i need to pay more attention to next time or its it just the 3% salt here is was too high, and if that's the case whats the min % salt you can safely use.

Thanks
Ewan
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Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Post by Bob K » Thu Oct 10, 2019 18:16

Welcome to our Forum Ewan!
The minimum amount for dry cured should be no lower than 2.5% salt + cure. So 2.25% salt + .25% cure would be the minimum recommended.
Nothing else there that would make it taste salty.
ewanspeirs
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Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Post by ewanspeirs » Thu Oct 10, 2019 20:17

Anyone have a good recommendation for an accurate (and responsibly priced) scale?

Something that does 1/10th of grams - i'd guess some of my measurements were off too as the basic digital kitchen scale i used was likely not super accurate.
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Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Post by Agoracritus » Fri Oct 11, 2019 05:50

ewanspeirs wrote:
Thu Oct 10, 2019 20:17
Anyone have a good recommendation for an accurate (and responsibly priced) scale?

Something that does 1/10th of grams - i'd guess some of my measurements were off too as the basic digital kitchen scale i used was likely not super accurate.
Welcome Ewan,

Any decent quality “pocket sized” digital scale will work great for measuring salt, cure, seasonings etc. Look for one that maxes out at less than 1,000 grams. (Larger capacity scales aren’t accurate to 1/10th grams or in very small amounts). They are easy to find for less than $12 online, or at tobacco/head shops.

I use a clear plastic (disposable type) cup to weigh each dry ingredient, (after taring the cup), then pour/tap out each ingredient into a mason jar and check it off the list.
Then I shake and tumble the jar with a lid on it, to mix all the dry ingredients together and break up any small clumps and set it aside (usually while I’m waiting for the cubed and weighed meat to chill for grinding).
Then when it’s time to mix the dry stuff with the meat, it’s ready to go right in.

Note: The reason I always weigh each ingredient separately, and always use a pre-calculated checklist is for those moments when I’m like “Oh crap, I just lost track of how much I just added, or forgot to add...” which happens a lot, especially if I’m multitasking or just get distracted for a moment.

Hope this is helpful.
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Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Post by adrian078 » Sat Oct 12, 2019 22:48

How did you calibrate your inkbird hygrometer?
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Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Post by Bob K » Sun Oct 13, 2019 12:25

Adrian-
The Inkbird should have instructions on how to change the offset.

To Calibrate: https://www.neptunecigar.com/tips/how-t ... hygrometer
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Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Post by ewanspeirs » Sun Oct 13, 2019 18:39

yes - salt + bottle-cap - that's the method i used, worked well.
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Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Post by adrian078 » Sun Oct 13, 2019 22:47

ewanspeirs wrote:
Sun Oct 13, 2019 18:39
yes - salt + bottle-cap - that's the method i used, worked well.
Bob K wrote:
Sun Oct 13, 2019 12:25
Adrian-
The Inkbird should have instructions on how to change the offset.

To Calibrate: https://www.neptunecigar.com/tips/how-t ... hygrometer

Thanks! Looks like mine is 2 points out. Pretty close.
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