My first salami, a few questions.

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Re: My first salami, a few questions.

Postby Shalloy46 » Tue Jul 28, 2015 2:53 am

They are 38-42mm hog casings. After 3 weeks the small ones have lost 37-38% and the larger ones average 31-33%. I cut a small one open and it looked like it had case hardened. I cant see why when my RH was always at the upper end of the limits. I have started spritzing them again to try and soften the casings. They are not totally hardened just on the ends and in certain areas.

Heres a photo of a small one cut open

Image

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Re: My first salami, a few questions.

Postby NCPaul » Tue Jul 28, 2015 10:52 am

It does look case hardened to me. :cry:
Fashionably late will be stylishly hungry.
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Re: My first salami, a few questions.

Postby Shalloy46 » Thu Jul 30, 2015 8:50 am

So can I save them no if so what's the best way to do so?

I was told to soak them in red wine for 10 minutes and massage it into the casings which I did. They seemed to have softened a bit but also bumped the humidity back up to 90%. Probably not a bad thing though and I can reduce it over the next week slowly.
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Re: My first salami, a few questions.

Postby wheels » Thu Jul 30, 2015 12:12 pm

Vacuum packing them would be best.

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