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K5zy5t0f on
I decided to try making my own cured sausages for the first time. I made nduja and soppressata. I followed a recipe by cuoredicioccolatto (only exception being that I didn’t ferment the for as long as he did, only left them for around 50h in 19°C and i used curing salt)
I stuffed my salami into an artificial casing. The first problem was that after pressing, when I took off the weight (around 20kg), it a bit went back to it’s round shape, and after 5 days of drying it is all wet and theres plenty of air pockets.
Is there any way to save this salami?
For the nduja, it is stuffed into a hog casing. When it was fermenting in my kitchen, parts dried out but they were hanging close to each other, kinda blocking each others airflow and there were wet parts on them. After hanging for 5 days, there is a nice mold on them but you can see two lanes from top to bottom that looks like there is no mold. Actually, there is mold but it is kinda soggy. Is ot going to be a problem?
Some important informations:
Sausages are hanging in a room with around 13-14°C and humidity of about 75%. I’ve done a guanciale and pancetta in thia room before and I’ve never had any problems with meat drying out.
Links to the recipies
Soppressata: https://youtu.be/3efstSwPA10
Nduja https://youtu.be/QIB1FgBfsaw
oogenbaken on
Looks like too humid and not enough air flow. Ground salamis will be less tolerant than muscle cures too. How does it smell? What % salt?
skahunter831 on
Did you prick the casings and massage them gently to get out any air?
4 Comments
Hi /u/K5zy5t0f if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
I decided to try making my own cured sausages for the first time. I made nduja and soppressata. I followed a recipe by cuoredicioccolatto (only exception being that I didn’t ferment the for as long as he did, only left them for around 50h in 19°C and i used curing salt)
I stuffed my salami into an artificial casing. The first problem was that after pressing, when I took off the weight (around 20kg), it a bit went back to it’s round shape, and after 5 days of drying it is all wet and theres plenty of air pockets.
Is there any way to save this salami?
For the nduja, it is stuffed into a hog casing. When it was fermenting in my kitchen, parts dried out but they were hanging close to each other, kinda blocking each others airflow and there were wet parts on them. After hanging for 5 days, there is a nice mold on them but you can see two lanes from top to bottom that looks like there is no mold. Actually, there is mold but it is kinda soggy. Is ot going to be a problem?
Some important informations:
Sausages are hanging in a room with around 13-14°C and humidity of about 75%. I’ve done a guanciale and pancetta in thia room before and I’ve never had any problems with meat drying out.
Links to the recipies
Soppressata: https://youtu.be/3efstSwPA10
Nduja https://youtu.be/QIB1FgBfsaw
Looks like too humid and not enough air flow. Ground salamis will be less tolerant than muscle cures too. How does it smell? What % salt?
Did you prick the casings and massage them gently to get out any air?