First Attempt at salami. Advice welcome
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I normally average anywhere from 1.5-2% per day, but the final 10% took a lot longer. 34% in 12 days seems very fast, as it is almost 3% daily. I'm sure they will slow down. What temperature and what humidity level are you holding? As far as cutting them earlier, don't waste your time. If you feel they are soft, they are softer than you think when you cut into them. I would let them go at least to 43%. Even at 43%, being they are round, they will still be soft in the middle. That's been my experience. Make sure you post pictures of a crosscut when you decide to cut one open.
DRying that fast at a relatively low humidity you are inviting dy rim/ case hardening.
Listen to what Lou said earlier in this string:
Listen to what Lou said earlier in this string:
LOUSANTELLO wrote:Air exchange is crucial, but you don't need a lot of it. Secondly, 85% in the first few weeks is not problem. In Fact, you don't want them to dry much faster because the outer surface will dry and the inner won't. In time the humidity will drop, but I never let it drop much lower than 75% anyway. In most cases, I've had to induce humidity to keep the level higher. Don't rush the drying process by trying to decrease the humidity.
Yea it wasn't my intention to have the humidity so low. I had 2 sensors in there reading differently and I chose the wrong one to trust.
It is at 37.4% loss now, so I took one out to cut open. Seems to have a darker ring outside
Are they still safe to eat like this?
I will have another go this weekend probably so will look for a better recipe to try.
Thanks guys
Rob
It is at 37.4% loss now, so I took one out to cut open. Seems to have a darker ring outside
Are they still safe to eat like this?
I will have another go this weekend probably so will look for a better recipe to try.
Thanks guys
Rob
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