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Texture help

PostPosted: Sat Aug 18, 2018 5:36 pm
Hi all, new to the forum and new to Salumi making. I have completed my first batch of Tuscan salami (Rhulman's recipe) and a batch of pepperoni (Len Poli). Both fermented 24 hours, then dried in my chamber at 70% humidity and 60 degrees F until 35% weight loss. Stuffed in hog casings.

Taste is great, nice tang from the culture and seasoning on both is good. My problem is the texture - it still seems soft and a bit loose. If I slice thin bit off and give it a bend, the piece will break in half. Is this normal? I was expecting a salami that I could slice thin and be able to roll up, like a production product.

I don't think I am getting a smear from the fat, I keep everything ice cold during the grind and stuffing.

Do I need more compression (tighter stuff)? Perhaps more dry time?

Any help would be appreciated....


Re: Texture help

PostPosted: Wed Aug 22, 2018 11:12 am
by NCPaul
Welcome to the forum. :D Did you check the pH after fermentation? Any chance of a photo?