Salami newbie question

[wheels]

I doubt it, I think you're thinking too much about it!

I'd bet that the case hardening is almost certainly due to it drying too quickly caused either by low RH or too much air-flow. Given that you control your RH, this only leaves air-flow as the reason. (IMO)

Phil

[tristar]

Andre,

It will improve as it ages, that is, if it gets the chance to age!!!

Richard

[BriCan]

The flavours certainly do change as the salami age, but like wine, I guess they can go one way or the other!

It's like anything else, if you don't treat it right it will rear up and bite (so to speak), one has to treat them like a baby until they can stand for themselves

Has anybody here had any that have worsened with ageing?

Only one problem I had was at the beginning and that was a server case of case hardening. I find the longer they are around the deeper the flavours get

[BriCan]

I'd bet that the case hardening is almost certainly due to it drying too quickly caused either by low RH or too much air-flow. Given that you control your RH, this only leaves air-flow as the reason. (IMO)

RH if fine as you say, what he needs is a gentle breeze of a very low speed fan if he is using one

[wheels]

Yes, very gentle - around 0.5 metres per second during the drying stages.

Phil

[Mrs. Northerner]

Well, as a newbie to this, it looks awesome to me, but that just confirms how much I have to learn about curing!

In order to get my new years resolution kick started (I want to do some curing) I have jumped on the bandwagon of the Charcutepalooza challenge! It's gone viral in the states!

http://www.mrswheelbarrow.com/category/charcutepalooza-from-mrswheelbarrow-and-theyummymummy/

I've finally been able to source the ingredients I need locally thanks to the Twitter community, so away I go!

[wheels]

Good luck with the challenge - it's a great prize.

Phil

[grisell]

Good luck! Maybe I should look around to check if we have anything the like here.

[Mrs. Northerner]

Thanks guys, the prize does look good, but I don't think I am in the running, I just need the extra motivation to do things sometimes!

Grisell, I haven't read anything that says you have to be in the States to do it (I'm in Australia) you just need to sign up by the 1st February!

The fresh bacon is in the fridge, and I'm sure I'll need some advice for the other challenges so I'll keep you posted!

Nic

[grisell]

Reducing air flow and raising humididty seems to have done the trick. After one week in 80+ % RH, there is no sign of case hardening:



That recipe from Wędliny Domowe is awesome. A keeper, for sure. Next time I will try it with even larger casings.

[wheels]

Great Photo - have you been practising?

Phil

[grisell]

Thanks! The photo was just an excuse to eat the three slices.

[Mobilescout]

Grisell looks good!!
As for your question regarding aging, I've found that my dried sausages, which I vacuum pack, seem to "peak" at about 8 to 12 months. Any case hardeneing has disappeared, the centers have equalized with the rim, and the flavors seem to meld together. Then they seem to degrade slowly after that. By 18 to 24 months, they taste nothing like they did a year ago, and something resembling crystallized salt begins to form under the casing.
This year I used the spray mold for the first time, so I'm curious to see how my soppressata's come out.

[Darius]

How are you storing/keeping them over 12-24 months?

[grisell]

Grisell looks good!!
As for your question regarding aging, I've found that my dried sausages, which I vacuum pack, seem to "peak" at about 8 to 12 months. Any case hardeneing has disappeared, the centers have equalized with the rim, and the flavors seem to meld together. Then they seem to degrade slowly after that. By 18 to 24 months, they taste nothing like they did a year ago, and something resembling crystallized salt begins to form under the casing.
This year I used the spray mold for the first time, so I'm curious to see how my soppressata's come out.

Don't you think that vacuum packing makes them mushy? (Especially the casings?)