1st attempt at Salami. It already lost most of its weigh in the first 2 weeks in normal refrigeration at 39-40F. Started out with a 35 milliliter collagen casing. Should I give it a try?
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hhh888hhhh on
1st attempt at Salami.
It tasted a bit moist and fatty. I’ll put it back for 2 more weeks.
It already lost most of its weigh in the first 2 weeks in normal refrigeration at 39-40F. Started out with a 35 milliliter collagen casing.
Any advice is appreciated?
mathboss on
It looks a bit greyed in the centre of a couple of those pieces. I think that’s spoilage. In the future, try your beat to ensure no air voids in the salami. This can be done by really mixing the meat with your hands very well until it becomes a pit pasty. Then stuff that in real good. After it’s full, let it dry slowly.
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1st attempt at Salami.
It tasted a bit moist and fatty. I’ll put it back for 2 more weeks.
It already lost most of its weigh in the first 2 weeks in normal refrigeration at 39-40F. Started out with a 35 milliliter collagen casing.
Any advice is appreciated?
It looks a bit greyed in the centre of a couple of those pieces. I think that’s spoilage. In the future, try your beat to ensure no air voids in the salami. This can be done by really mixing the meat with your hands very well until it becomes a pit pasty. Then stuff that in real good. After it’s full, let it dry slowly.