Greasy Salami

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snagman
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Greasy Salami

Post by snagman » Thu Jul 08, 2021 09:08

We, the neighbour and I, made salami after using the chamber for dry ageing beef. Mine is Hungarian, his is Italian. I have made salami before, which was very successful, even though did not have the chamber then.
I smoked mine, his is not. After the first week, the Italian is exuding what feels like fat, throughout its whole length, and this has continued. Mine is as per normal. I don't have a problem with this, we remove it with a mix of vinegar and water. Has anyone had a similar experience ? I think it is probably the result of the red wine his recipe called for.
Thanks for any input,

Gus
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Bob K
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Re: Greasy Salami

Post by Bob K » Thu Jul 08, 2021 14:16

Gus-

It would be helpful to add more information like recipe used, procedures used etc. . The more the better and pictures are also very helpful.
snagman
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Re: Greasy Salami

Post by snagman » Sat Jul 10, 2021 04:31

Thanks BobK,
I will get to info re the recipe used, and other items you mentioned,
Thanks,
Gus
snagman
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Re: Greasy Salami

Post by snagman » Mon Aug 02, 2021 01:18

Turns out, the problem slowly resolved itself. It seems the neighbour overdosed the red wine. That considerably increased the drying time by bringing with it, not fat, but a yeasty film. That is now gone, the salami has resumed its drying, now white mould growing, in week 10.
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