Following up on my previous post, the whole batch is now down to 50% weight, but it is still somewhat soft — a few sausages are almost pliable (you could see finger marks on the picture), a few are more solid, but I’d expect such texture from sausage at 20% a few weeks in, not 50% more than a month after hanging.
I am not sure what went wrong: was it smearing, or temp control when grinding, or not enough binding, or just the recipe but all other salami I’ve made on the same day are fine.
They smell ok though. Are these safe to eat from the food safety perspective or should I bin them?
by TwoSeveral749
4 Comments
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So many questions here. What was your initial recipe, what casings, how have they been treated since?
Edit: Apologies, I missed your reference to your previous post.
….dim the lights and show them something sexy.
What is your fat ratio?