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murquiza on
Case hardening, maybe too dry en environment.
shantzzz111 on
How did you stuff it? By hand or with a machine? Stuffing by hand leaves air pockets.
drippingdrops on
Not stuffed well and also case hardened. I wouldn’t eat it and I’m much less stringent than many on this sub.
samuelgato on
Not mixed enough/ not enough myosin development. You need to really work the farce, to get the proteins to really bind up. While being careful not to warm it in the process and schmearing the fat. It’s a balancing act. My suggestions:
-Add all your salt and other seasonings to the meat the night before you grind, let it sit in the salt overnight
-After grinding, chill everything again.
-use a stand mixer w paddle attachment to work the farce. Chill the bowl and paddle in a fridge or freezer prior to mixing
-consider adding dried milk powder, soy protein, or some other protein booster for a binder
PeakCute2857 on
So, I live in Sault Ste Marie. Important because there is a huge community of sausage makers here.
We have experienced something similar TGIS YEAR.
Lots of people in our community are reporting hard outside, soft inside, or strange crumbly texture inside.
Yes the vacuum sealing/fridge technique definitely works.
Problem has been cantinas were getting too dry, approx 60 %. Needs to be higher.
I increased humidity for two days (80%) then maintained humidity (70%) and it sorted out the issue.
Maximum_Rush1200 on
I just tossed a bunch that looked the same today my friend. It sucks. A lot of people I know up here are in the same boat this year.
Not a clue what happened.
Here’s to next year.
Cloud_97_ on
That my friend is a classic case of case hardening, look how thick and dark the outter portion of the salume is. 2 things can cause this not enough humidity so sub 75% and or too much airflow (like a direct blast of a constant running fan) over the product in whatever drying / curing chamber or Cold room you are curing your salumi in.
8 Comments
Hi /u/francuch if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Case hardening, maybe too dry en environment.
How did you stuff it? By hand or with a machine? Stuffing by hand leaves air pockets.
Not stuffed well and also case hardened. I wouldn’t eat it and I’m much less stringent than many on this sub.
Not mixed enough/ not enough myosin development. You need to really work the farce, to get the proteins to really bind up. While being careful not to warm it in the process and schmearing the fat. It’s a balancing act. My suggestions:
-Add all your salt and other seasonings to the meat the night before you grind, let it sit in the salt overnight
-After grinding, chill everything again.
-use a stand mixer w paddle attachment to work the farce. Chill the bowl and paddle in a fridge or freezer prior to mixing
-consider adding dried milk powder, soy protein, or some other protein booster for a binder
So, I live in Sault Ste Marie. Important because there is a huge community of sausage makers here.
We have experienced something similar TGIS YEAR.
Lots of people in our community are reporting hard outside, soft inside, or strange crumbly texture inside.
Yes the vacuum sealing/fridge technique definitely works.
Problem has been cantinas were getting too dry, approx 60 %. Needs to be higher.
I increased humidity for two days (80%) then maintained humidity (70%) and it sorted out the issue.
I just tossed a bunch that looked the same today my friend. It sucks. A lot of people I know up here are in the same boat this year.
Not a clue what happened.
Here’s to next year.
That my friend is a classic case of case hardening, look how thick and dark the outter portion of the salume is. 2 things can cause this not enough humidity so sub 75% and or too much airflow (like a direct blast of a constant running fan) over the product in whatever drying / curing chamber or Cold room you are curing your salumi in.