What causes Hollowing?

[NXGHOST]

On a recent batch of Salami the center was slightly hollow. I remember there was an additive you can add to aid in this but cant seem to find it. Any help is appreciated.

[NXGHOST]

120 views and no-one knows!?

[Paul Kribs]

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

[tristar]

NXGHOST

I have as yet, not made any Salami but found the following:

And every salumi maker has cut into a perfect-looking salami to find it hollow and putrid inside -- the outside hardened too fast, keeping the inside from curing

in an Article in the
"Going whole hog Salumi, Italy's preserved meats, enjoy a rebirth as Bay Area chefs learn the art of making their own"

I would assume that it could be avoided by correct Temperature and Humidity control, which is discussed in a number of threads on this site.

Regards,
Richard