help with semi-dry
Posted: Wed Dec 13, 2006 4:50 pmI have made about 20 lbs of venison salami as a fermented semi-dry.
I have cooked them till 145 def f. and i would like to dry them like a dry sausage at about 52 deg and 70 rh. Is all right to do?They have 156 ppm nitrite and 500 ppm potasium nitrate. Also the salami's i asked about in a previous posting turned out good but they had too much fat for me. The sausage hade lost 40% moisture in 8 days in the wine cooler. The meat wasn't case hardened, actually it was nice but too much fat.
I have cooked them till 145 def f. and i would like to dry them like a dry sausage at about 52 deg and 70 rh. Is all right to do?They have 156 ppm nitrite and 500 ppm potasium nitrate. Also the salami's i asked about in a previous posting turned out good but they had too much fat for me. The sausage hade lost 40% moisture in 8 days in the wine cooler. The meat wasn't case hardened, actually it was nice but too much fat.