www.sausagemaking.org

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

We're going to need to know your recipe to make any guesses about the salami. Welcome to the forum.

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.