This thing took forever to dry. Hung this up on September 3. Only took it down last week. This long delay is what led me to believe my starter had gone bad. Alas, it has not. While still a touch soft in the middle, it is delicious and perfectly fine. Has anyone else come across this issue? I'd call it a problem, but, with the salame being fine, it could only be described as an unexpected delay. A delay worth waiting for, I might add. I was finally able to get a salame with the heat I've been looking for. It is not overwhelming either, as you may think. I used four different types or pepper for this guy. The Calabrian dried chile powder, crushed red pepper flakes, black pepper and white pepper. I think it made a difference, because you can really taste the different heats, as they occur in different parts of your palate. One of them does resound a bit and stick around for awhile. I suspect it is the Calabrian dried powder, as this usually hits late. Another fine salame destined for the holiday table.
Looks like you have been turning out some nice meat recently. Congratulations, I think you have a good groove going!
ReplyDeleteI'm in the meat "zone"
ReplyDeleteScott, here's a stupid question for you. How do you store your meats after the desired weight loss? Wrapped in plastic wrap to keep in the remaining moisture? In the curing chamber, on the counter, in your regular refrigerator?
ReplyDeleteAnother great looking salami, Scott!
ReplyDeleteAs for dms's question, I keep them in the curing chamber if I want them to dry out a little more, although they could also safely sit out on the counter at that point. Once they've dried to my taste, I vacuum seal them. I refrigerate what I plan to eat in the next month or so, and freeze the rest.
I think Larbo has answered it sufficiently. I've kept things in the chamber and found them having kept better than in the refrigerator. I've also kept things in the refrigerator and they've kept just fine. As Larbo wrote, leave what you think you'll eat, seal and freeze the rest.
ReplyDeletewow, great looking salami. out of interest, how do you gauge when it is done? Just by squeezing, or something more scientific?
ReplyDeleteMatt, I usually weight the item right as I hang it. Salami are usually 40-45%, whole muscles anywhere from 35-40%. I go with a combination of percentage weight lost and feel. After you do a bunch, you could just do it by feel. This is what I did with the Coppa, pulled it when I thought it felt ready, came in at 36% loss.
ReplyDeletelooks case hardened. had that problem on a batch. if the casings are 90mm it can take 90 days or more depending on the ph.
ReplyDeleteIt is a 60mm. Yes, from the picture, it does look case hardened. It is not, however.
ReplyDelete