Some questions about making salami

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Re: Some questions about making salami

Postby Weoochaun » Mon May 18, 2015 3:23 pm

You're probably right Swing Swang and after more googling and reading I'm erring to the same % I use in my pepperoni. Also I read that BriCan only uses about 2% - can't be bad.

Cranked the freezer up to full power yesterday and this morning it was reading -29C so should get the trich sorted out in a couple of days.

Now I've just realised that the fibrous casings I'm using might not be suitable for drying so trying to get more info on them.

The other thing that is pertinent is that I wont be using cure #2 but I will be using the nitrite and nitrate. As I have the option should I use them in the same proportion that is in cure #2 or is there a more optimal balance for making dried salami?
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Re: Some questions about making salami

Postby Weoochaun » Fri May 22, 2015 3:15 am

The best information I can find about the fibrous casings is that they are cellulose impregnated - Does anyone know what that means!? (is it the same as protein lined?)

As I am unable to get a ready made cure where, I will use the same proportions of NO2 and NO3 as is found in cure #2. Do you think there may be a better ratio, as I have the option of adjusting it to suit my purpose?
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Re: Some questions about making salami

Postby wheels » Fri May 22, 2015 1:02 pm

I'd use both at 150ppm (mg/kg) per kg meat.

HTH

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Re: Some questions about making salami

Postby Weoochaun » Sat May 23, 2015 3:03 am

Thanks Wheels
Cure #2 is supplied in the ratio of 1.56(NO2):1(NO3). It's the same amount of nitrite that is in cure #1. Does seem a little excessive considering that the nitrate should also end up as nitrite. Also saltpeter (traditionally used) didn't contain any NO2.
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Re: Some questions about making salami

Postby Weoochaun » Sat May 23, 2015 8:06 am

Just about ready to go. I will be using:

Lean pork 5.5Kg
Lean beef 2.5Kg
Back fat 2.0Kg
NO2 1.5g
NO3 1.5g
Salt 250g
Fennel 50g
Black pepper 50g
Crushed garlic 50g
Red wine 300ml

Ferment at ambient temperature of about 30 for 2 or 3 days, 90% humidity
Dry at about 5-7C
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Re: Some questions about making salami

Postby Weoochaun » Mon May 25, 2015 1:15 am

Image

or maybe this

https://www.dropbox.com/s/eqcea4h9i3cwg ... 2.JPG?dl=0

I put a fan on them for the first couple of hours while they were warming up - lots of condensation. Temperature is 27.5C. Humidity varying between 75 and 99% depending if the door is open.
Very worried that without any starter culture it will all be in vain. Pregnant mother syndrome has set in! Reassuring words, Brican, Wheels, anyone?
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Re: Some questions about making salami

Postby BriCan » Mon May 25, 2015 7:35 am

Weoochaun wrote:Just about ready to go. I will be using:

Lean pork 5.5Kg

Pork shoulder would in my most humble opinion be better

Lean beef 2.5Kg

Again I would be using beef trim .. 50/50 mix
Back fat 2.0Kg


Way too much backfat ... I have just made a duck salame with duck (lean) pork shoulder for a total of 10kg backfat content is only just over 1kg and this after mixing in looks a lot You have a total meat of 8kg and 2kg of backfat.

Well you asked :wink:
NO2 1.5g
NO3 1.5g
Salt 250g
Fennel 50g
Black pepper 50g
Crushed garlic 50g
Red wine 300ml

Ferment at ambient temperature of about 30 for 2 or 3 days,


Do between 3 and 7 days

This is where I am at for humidity

90% humidity


Normal drying is between 12 - 15C, myself I am down at 2C (walk in cooler) and your humidity should be 75%-80%
Dry at about 5-7C


Cervelet Salame two weeks into drying -- and before anyone ask's the mould is all natural :D

Image
But what do I know
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Re: Some questions about making salami

Postby BriCan » Mon May 25, 2015 7:48 am

Weoochaun wrote:Image

or maybe this

https://www.dropbox.com/s/eqcea4h9i3cwg ... 2.JPG?dl=0

I put a fan on them for the first couple of hours while they were warming up - lots of condensation.


Wipe off the condensation

Temperature is 27.5C.


Are we drying or fermenting with this temperature??

Humidity varying between 75 and 99% depending if the door is open.


I hope this is not the drying humidity ...
if it is 99% is way too high and you will have problems with mould :cry:
Very worried that without any starter culture it will all be in vain. Pregnant mother syndrome has set in! Reassuring words, Brican, Wheels, anyone?


Never used them .. never will as I and my clients like a clean taste ... and yes I sell to the public

pm me if you like
But what do I know
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Re: Some questions about making salami

Postby Weoochaun » Mon May 25, 2015 9:20 am

Well I did ask and thanks for the great reply. The pork I'm using is loin without any fat and the beef is fillet. So I figured, 20% added fat would be just about right. I know they are odd cuts to use but they are the same price here as they fall apart when cooked for hours in a curry. (Good for when I want to eat steak!) The main reason I'm using them is that I don't need to remove gristle or glands which I have no idea how to do. I have a rough idea of where the butt comes from but the butchers here don't use it as a standard cut. I guess I could show him some diagrams. I also don't know what beef trim is. I would like to try them next time but worried about the cleaning of the meat.

You say between 3-7 days so I'll ferment for 3 days and report back! After the first 24 hours they smell quite strong but familiar so (a bit like my feet after a hot day), consequently so far so good!
Humidity is at 96%, I will open the door a little wider tonight. Temp at 27.8

I was wondering about the drying temp so I will do it as you say 12-15 and gradually lower the humidity.

If I could get the photo to work I have a saucepan in the top of the fridge with some salami white mold in it. As yet no mold of any kind on mine.

If mine turn out like yours I'll be a happy camper.

Image
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Re: Some questions about making salami

Postby Weoochaun » Tue May 26, 2015 4:29 am

Nearly 24 hours fermenting at 27C and about 92%
Can just see the start of some white mold appearing

Image
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Re: Some questions about making salami

Postby Weoochaun » Wed May 27, 2015 6:04 am

Image

About 3 days now at 28.5C and 90% humidity. A lot more mold can be seen now
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Re: Some questions about making salami

Postby Weoochaun » Thu May 28, 2015 4:11 am

3 days
Lowered the temp today to 23-26C. Humidity 88-91%
It was suggested from my pictures that I may have some air pockets. Don't think so as I was fairly vigilant about packing it in the stuffer. However, I went around pricking areas that were suspicious

I have some hairy mold - grey colour. Which I have now wiped off with diluted vinegar.
Image

Seem to have 3 types of mould
Hairy grey - localised (I think and hope) Might be very thin in places trying to get a hold.
White spots - matchstick head size and larger - evenly distributed
Pale yellowish - pinhead size - fairly evenly distributed

I would really like to learn a bit more about mold so if anyone has opinions, harsh or not, they are welcome. Also if anyone can point me to some websites it would be appreciated.
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Re: Some questions about making salami

Postby Weoochaun » Thu May 28, 2015 4:36 am

Image

The bad mold is on the left center
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Re: Some questions about making salami

Postby Weoochaun » Sat May 30, 2015 8:23 am

Temp 18-20C Humidity has dropped suddenly for some reason to about 65%. Now have 2 trays of salt water in the fridge.
Image
The hairy grey mold has gone and not reappeared but the some of the yellow has got bigger - to the size of big match heads.
This is taken from the top of the salami 2nd from right
Image

Might be worth mentioning that there is now a very strong smell of ammonia
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Re: Some questions about making salami

Postby Weoochaun » Sat May 30, 2015 3:02 pm

Most informative page I could find about molds
http://www.academia.edu/11498579/Monogr ... enicillium

Maybe P. glaucum ??? :?
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