salami gone hard after 5 weeks hanging

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salami gone hard after 5 weeks hanging

Postby jofl » Mon Apr 13, 2015 12:30 pm

Hi,
wonder if anyone can help explain this. Made some Salami and Chorizo 5 weeks ago, left t hang in a cool place, but they have gone rock hard.

What is the cause?

Thanks
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Re: salami gone hard after 5 weeks hanging

Postby johngaltsmotor » Mon Apr 13, 2015 4:32 pm

Some more details would be helpful.
What is the temperature and humidity in that area?
Any air circulation (fan, etc)?
Diameter of each?
starting and current weight/mass or % weight loss?
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Re: salami gone hard after 5 weeks hanging

Postby jofl » Tue Apr 14, 2015 10:21 am

temperature is 10 -14 c, not sure of the humidity, circulation is enclosed and not enhanced by fan etc...diameter of each is around 5cm but this has reduced to 3cm.

frankly I was hoping for just a general explanation of what can cause it
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Re: salami gone hard after 5 weeks hanging

Postby NCPaul » Tue Apr 14, 2015 11:05 am

The general explanation is that the salami and chorizo lost water content. When the moisture is lost quickly, the outer portion of the salami dries to a greater degree and the salami becomes case hardened. Your humidity is probably too low.
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