Any suggestions as to why my salami looks like this? These were put into casing February 18 and have been in a cold cellar since.

by francuch

8 Comments

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  2. How did you stuff it? By hand or with a machine? Stuffing by hand leaves air pockets.

  3. 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.

  4. 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

  5. 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.

  6. 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.

  7. 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.

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