Sour Smell with new salami

Air dried cured Meat Techniques

Sour Smell with new salami

Postby 69valiantwin » Fri Jan 26, 2018 5:51 pm

Hello,

I'm relatively new to salami curing and had a question for the more experienced users here.

I recently made a batch of salami using a family recipe i've used before. There are stuffed tight, been hanging for 11 days now, Climate has been a steady 40 degrees and humidity was high (85% or so) for the first 5 days, 75%RH for the past 6 days.

I've noticed a sour smell (kind of like old white wine) in the meat room that started about 2 days ago (on day 9 of hang), it's coming from the casings of the salami, i'm just wondering if this will go away or if this is an early indicator that i'm going to lose the whole batch. Has anyone ever encountered this?

Thanks
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Re: Sour Smell with new salami

Postby NCPaul » Fri Jan 26, 2018 11:25 pm

We're going to need to know your recipe to make any guesses about the salami. Welcome to the forum. :D
Fashionably late will be stylishly hungry.
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Re: Sour Smell with new salami

Postby 69valiantwin » Sat Jan 27, 2018 2:43 am

Yes of course...

for 40 lbs meat:

- 400g salt
- 80g bl. pepper
- 80g garlic
- 16g clove
- 120g brown sugar
- 40g whole pepper corn
- 3 cups water to mix
8 tsp of cure#2

Stuffed on 1/16 and have lost approx. 12% of their initial weight since.
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