Re: Some questions about making salami
Posted: Mon Jun 22, 2015 3:44 pm
Weight loss was averaging 40% yesterday.
Took one down and sliced it open. Texture is much improved. The center is no longer mushy but is still too soft. No cavities yet.
Looked OK and smelt good so I had a taste and irresponsibly finished one off! I can't really see any chance of bad bacteria being able to survive or multiply in these conditions. Clearly they wont be keepers for consumption 6 months hence but at least (with the help of added humidity) they are drying from the center now.
Also the acid tang seems to have mellowed a bit. Is it possible that 2 weeks could have changed the pH?
Took one down and sliced it open. Texture is much improved. The center is no longer mushy but is still too soft. No cavities yet.
Looked OK and smelt good so I had a taste and irresponsibly finished one off! I can't really see any chance of bad bacteria being able to survive or multiply in these conditions. Clearly they wont be keepers for consumption 6 months hence but at least (with the help of added humidity) they are drying from the center now.
Also the acid tang seems to have mellowed a bit. Is it possible that 2 weeks could have changed the pH?