Salami

[Adam]

Hi there,

I wonder if somebody out there could give me some advice and information?

I'm thinking of making my own Salami's. I was about to buy the beginners kit when I noticed that I need to monitor the relative humidity and temperature of the room where I plan to make the Salami.

I already have a hygrometer/thermometer, however I can't seem to find out what sort of ranges these should be?

If anyone out there could tell me what sort of humidity and temperature range I need to make Salami and other cured sausages I would be very grateful!

Appologies if the information is already available on this site. I did a quick search but cannot spend too much time looking otherwise I will have the IT bods at work knocking on my door.

Thanks very much in advance.

Adam

[NXGHOST]

Temperature about 5-15 Celcius.
Humidity about 70-80

[J.P.]

Well,

Whilst we're here talking of starting salami,

What's the risk of Trichinosis here in the UK??

I've read lots about using a culutre in the mix, not madly keen (already not keen on using Cures, but think it's safer than not), if it's really necessary to lower the PH using some Red wine Vinegar along with the wine (Just a dash)

If it's not overly necessary, all the better.

But then, from what I've read about the trichinosis, I may stick to making Beef Salami for now...

[Oddley]

The following link may ease your fears.

http://www.thepigsite.com/LatestNews/De ... splay=6606

[J.P.]

Seems far better news....
Assuages somewhat the worry, anyway.

What about the PH thing (For bacteria)?
Would vinegar work or just not worry about it too much?

I assume the starter be safely ommitted,
because I've seen more recipes that don't use it than do.

The reason I ask this now,
is to get everything overwith before
I start making any salame so the
enjoyment can be fully appreciated.