Any thoughts on my first try with the Cacciatore salami, everything smells great tastes great, but it doesn’t hold together as good as I would hope, my thoughts are I may have done too high of a fat ratio in it. Any ideas? 53 days in 13c @80 hum, was hung on July 22 2023.
by Popycok_
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My first few batches did not bing well because I let the mince temp get too high before mixing. Did you monitor temp during grinding and mixing?
Looks nice! My first few batches did not bind well because I let the mince temp get too high before mixing. Did you monitor temp during grinding and mixing?