Pulled the majority of salami Calabrese I had hanging for 28 days. I Ruhlman’s Salumi recipe which was simple enough to follow.
After mixing, stuffing, and compressing them, I fermented the sausage (tspx) for 24 hours. Then I hung them at 55F and 84% RH and sprayed with Mold 600. 11 days in I wiped off some of the heavy PN mold with diluted red wine and dropped the RH to 80%. 26 days in I dropped RH to 76%. Pulled the majority at 28 days, vac sealed and into the fridge to equalize.
Recipe called for 30% weight loss but they were still very soft at that point and I prefer a drier salami. I left a few to hang as I’d like to take them to 50% weight loss; all others were pulled between 40%-43%.
Tasted 1 today and think I’ll adjust the cinnamon next time, up the chili peppers, and maybe drop salt a bit?
Some good lessons for a first time. I need a probe PH meter. Salami seems to dry better when hung individually, I used wine corks to keep them apart when hung as a duo, but think I’ll opt to individuals next time. It doesn’t take much Mold 600 to inoculate the exterior; I will spray once at the beginning instead of a few times.
by Salmon_Berries
11 Comments
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Looks good, I’m about to do a second attempt at that myself this weekend and also up the pepper.
My meats touch when they hang. I just rotate them periodically. It is not easy to avoid when doing large quantities for me. Never had an issue to date. I use mold but keep it light if possible. I hate cleaning the thick stuff. I let it grow for a few days. Use a fan for a few few days, and then shut it off. I get a nice light coat of protection. I’m not a huge fan of the flavor of the mold when it gets thick. But that’s my preference. Also, cleaning it for packaging takes a fraction of the time. Also, I can’t stand cinnamon or nutmeg in my meats. I wasn’t a fan of juniper in my bresola. It belongs in gin and that’s it for me. 😆 But to each their own.
As a salami enjoyer, I can say that this looks top notch
The dryer you like it, the more moisture loss the more salt leftover which is why it was maybe a little salty?
This is why I reddit
Omfg. I am new to this sorry. I smoke lots of meats and make my own sausage, sorry for being stupid but what set up do you have to make this? Im intrigued now.
That looks fantastic. Nice job of keeping a copy of your recipe and steps. That’ll make future adjustments so easy. Thanks for the share.
OMG that looks so good
Nice!
Me so hungry