I’ve made a batch of salamis about 3 weeks ago, and they’ve been hanging in a designated curing fridge. All of them have loosened from the casing, but this one looks particularly bad. It’s the only one in cotton casing, and I think the color is a bit off. Being color blind though, does not help me in my assesment. The cotton casing of this salami is lined with coarse black pepper on the inside, which I initially thought was the cause, but this is the only spot with that color, at the very bottom of the salami. It’s the first time I’ve used both cotton casing and one lined with spices.
by yahoomano