by Paul Kribs » Fri Jan 06, 2006 2:05 pm
NXGHOST
I also had this in a small part of one of my salamis. I had assumed it was down to my stuffing technique, but I note that in Len Poli's recipe for Milano Salami, he advises to mix the meat with the salt and refridgerate until it becomes sticky and will not fall out of an upturned hand. Maybe this has something to do with it. I'm only guessing.
I don't know the additive you are looking for but would assume it has emulsifying properties. I know Franco sells a phosphate additive called Supaphos, which emulsifies, but it also states that it helps moisture retention.. which goes against what you are trying to achieve with salami..
Regards, Paul Kribs