Using starter culture

[Spuddy]

Did you use Saltpeter or Cure#2?

[aris]

Yes, I used saltpetre. Followed your recipe Spuddy.

[aris]

Here is a picture

They are a bit more red at the ends where I presume they are drier, but they have only been dryingi for 3 or 4 days. I incubated for 36 hours, though the temperature did vary between 18 and 30 degrees C. I'm using ox runners.

[Spuddy]

Don't worry Aris, they look absolutely fine.
Saltpeter does take a little longer for the colour change to happen.

[aris]

Thanks.

Perhaps next time i'll try cure #2 to see if it makes any difference - though Saltpetre is more readily available for most people.

[aris]

Spuddy,

What is the IDEAL temperature for maturation? Your instructions say 8-18C, len poli says 12-19C. If I could regulate the temperature with a thermostat, what would be the best temperature to set it at?

[aris]

Any idea on the ideal temperature?

[Spuddy]

Think of a mediterranean cellar and that's the perfect environment.
There are some trains of thought that say that a varying temperature is better than a constant one but if you're keen on the regulation idea I would aim for 14-15C.

[Paul Kribs]

Just an update on my salamis. The first one carved very nicely.. good colour, good fat mix, nice taste. The second one was good for the first half, and then I found the second half had a cavity through the middle for most of the second length. The colour of the meat around the extremities of the cavity was towards the grey side. I would summise that as I only stuffed with 1 kg of meat, and the fact that there was a bit left in the filler/tube which I forced through by stuffing the last part of the meat into the casing with a steel, the air was introduced, causing the problem. Although it did not smell rancid, I discarded it, but did use the portion that was nicely reddened and tasted OK. I will not count this as a failure, but a lesson learned.. In future when making salami I will not force the residual meat left in the filler. Any comments would be appreciated.

Regards, Paul Kribs

[aris]

Thanks spuddy.

I've been experimenting with different lightbulbs in the biltong box - from 40w to 15w.

At the moment, the outside temp is 3C, the garage temp is 10C, and the biltongbox/maturation chamber is 13C. That's with a 15w bulb in the box. As the garage temperature rises during the day, I suspect that the box temperature will rise slightly too.

Unfortunately the humidity in the garage has gone to about 57% (was 69% earlier a few days ago). The biltong box is covered with a black bin bag to keep the humidity in - so hopefully this will help.

[J.P.]

You could always put a small bowl of water
in the bottom of the box to raise the humidity, No?

[aris]

Yes, i've got water in there already I need to buy another sensor for my wireless thermometer/hydrometer so I can monitor it more easily.

[aris]

Here are the latest pictures. The salami's are not as red as I would have thought they would get - and i'm getting the spotty white mould, plus the furry white mould with green in the middle. I think on the next batch I make, I will try and introduce a good mould myself.

Should I try and 'rub out' the mould with a bit of vinegar, or should I just leave it?


Here are the salamis:



Here is a closeup of the mould:

[Spuddy]

Wipe out the green one if you like but leave the white.
I'm also not sure about the bin liner idea. Are you getting any air flow at all.

How long have they been going now?

[aris]

It has been around 10 days.

The bin-liner does keep the humidity in - but I would think it is no different to curing in an old fridge like Len Poli has on his site. I'll rub out the green with some vinegar.