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salami gone hard after 5 weeks hanging
Posted:
Mon Apr 13, 2015 12:30 pmby jofl
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
Re: salami gone hard after 5 weeks hanging
Posted:
Mon Apr 13, 2015 4:32 pmby johngaltsmotor
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?
Re: salami gone hard after 5 weeks hanging
Posted:
Tue Apr 14, 2015 10:21 amby jofl
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
Re: salami gone hard after 5 weeks hanging
Posted:
Tue Apr 14, 2015 11:05 amby NCPaul
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.