It’s my first time doing salami, I know through my monitors that my temperature (14C) and humidity (80%) are on point. Since is my first time, I’m not sure if this salami is dry ring? If it is, then the culprit is for sure the air flow from my adapted fridge for curing. It’s just that I’m not sure if I can identify this as dry ring or call it a success? It feels a liiiitle bit mushy on the center? What do you guys think? It smells great and I actually taste it and it taste very good, is just that I’m on my journey to do perfect charcuterie and I need to identify when I’m on the right path or not.
by Elegant-Rest1729
4 Comments
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I would vac pack one and see if it evens out after a few days. leave the others in the chamber. If you are really at 80% humidity it shouldn’t case harden at all. A small diameter sausage like that should only cure about 3 weeks. how long was it in the chamber and what % weight loss?
Looks quite nice to me, I think the vac pack ideas a good one to equalize the moisture as it just looks slightly drier around the edge than the centre. If the weight loss is correct it should be fine, especially with the taste and smell being okay
Vacsealing sounds right. Make sure you check the bind in the center after a couple weeks in the vacseal.
When i started i had similar issues with case hardening. Temp and humidity were on point but too much airflow caused it for me. I added a controller to minimize airflow without having the cooling coils freeze over. That solved most of my case hardening.