www.sausagemaking.org

I hope to take advantage of the collective brilliance of the members here. On Dec. 19th I started my 2nd batch of dry cured sausage. I used 4" fibrous casings and made one each of pepperoni, lebanon bologna (Marianski), milano salami, Len Poli's favorite salami, and hot salami (Len Poli). All but the hot salami came out pretty good. I noticed some slight case hardening and believe I know why that happened.

The hot salami on the other hand is very soft and when I cut into it seemed closer to raw meat than salami. At this point it has lost 40% of it's starting weight. Any thoughts on why it might still be so soft? It tastes fine but the texture is a real turn off.

I followed this recipe exactly except I used TSPX instead of BactofermLHP. http://lpoli.50webs.com/index_files/Salami%20Hot.pdf

That cup of wine in the hot salami recipe may have been part of the problem, did the other recipes you used have that much liquid in them? I made some salami in December which took 60 days to dry and I used 2 inch fibrous casings. I dryed my salami at 56 degrees F. and 80% R/H.

Also what did you think of Len Poli's favorite salami recipe? I was planning on trying that one, would you add anything to it, leave anything out??

Thanks

The pepperoni also had a cup of wine in it but it was mostly beef. I will be the first to admit I am not a wine connoisseur. What difference would the wine Len recommends make versus say a red italian which I used in the pepperoni?

At first I didn't like it. The corriander seed really threw me. Then a buddy of mine hooked me up with a very nice commercial slicer. When I sliced the salami really thin, I loved it.

The pepperoni also had a cup of wine in it but it was mostly beef. I will be the first to admit I am not a wine connoisseur. What difference would the wine Len recommends make versus say a red italian which I used in the pepperoni?

None that I can see, hmmm, I will take a step back and let some one else comment.
So you left the coriander seed whole? The recipe says to grind all the spices finely except the coarse black pepper.

tommix wrote:

The pepperoni also had a cup of wine in it but it was mostly beef. I will be the first to admit I am not a wine connoisseur. What difference would the wine Len recommends make versus say a red italian which I used in the pepperoni?

None that I can see, hmmm, I will take a step back and let some one else comment.
So you left the coriander seed whole? The recipe says to grind all the spices finely except the coarse black pepper.

lol Good catch. It is safe to say I missed that step. That would have made a big difference for that one.

Did you use back fat?

DiggingDogFarm wrote:Did you use back fat?

I did not. Pork was completely boston butt.

So you left the coriander seed whole? The recipe says to grind all the spices finely except the coarse black pepper.


lol Good catch. It is safe to say I missed that step. That would have made a big difference for that one.

Well I guess using a commercial slicer and slicing that coriander seed into itsy bitsy pieces is one way to do it.

Any other ideas? I really am baffled why this one is soft whereas the others firmed up nicely.

I'd have gone for too much fat, too much liquid, or case-hardening. If you've ruled those out then I'm baffled too!