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