First time making dry cured sausage- here's what I've done!

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First time making dry cured sausage- here's what I've done!

Postby badmajon » Sun Jun 26, 2016 6:19 pm

Hello all, this is my first time making dry cured sausage. I'm making a version of salami, from the Ruhlman recipe in "Charcuterie". I followed the recipe exactly, but I scaled it from a 5 lb pork recipe to a 3.7 lb (roughly 75%) because that's how much pork shoulder I had on hand. Oh, and I could not get back fat. Aside from that its exactly the same. I am using natural hog casings, the ones that are about 1" wide. I did not have distilled water and I boiled my water for more than 5 minutes. Chloramine is not used in my area so getting rid of chlorine is easier.

I was wondering if you guys could tell me if my process is good or if I should be doing something different? I've been making fresh sausage for years, so I think I'm okay on the basics of how to stuff sausage. The only difference (aside from ingredients) I encountered was pricking the casings.

I am using Bactoferm Mold 600 as well. After stuffing the casings (and pricking all over), I used a brush and applied a good coat of reconstituted Mold 600 (at a rate of 3g to one cup water). Then I placed it in a temperature controlled hot box set at 30c/85f. I let it sit for about 16 hours. The recipe says 12.

After that (this morning) I applied another coat of the Mold 600 (it was in the fridge from the day before) and I have it hanging in my curing chamber. It's a full size fridge with small fans for airflow, a humidity controller, and a temp controller. Right now I have it set at 16c (61f) and 75% humidity. Does this sound okay?

Some pics of my setup:

Image

Image

Thanks for all the help! I have no idea how this is going to go!
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Re: First time making dry cured sausage- here's what I've do

Postby NCPaul » Sun Jun 26, 2016 7:57 pm

Welcome to the forum. :D I would bump the humidity up to 85 % at the start and slowly lower it as the sausage dries. Which culture did you use for the fermentation?
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Re: First time making dry cured sausage- here's what I've do

Postby BriCan » Sun Jun 26, 2016 10:16 pm

For me the temperature is a little high --- 13c. (55f.)is my preference and humidity no higher than 80% with the sweet spot of 75%

But that is just me :)
But what do I know
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Re: First time making dry cured sausage- here's what I've do

Postby badmajon » Mon Jun 27, 2016 4:49 am

Hi thanks for the input. There is a lot of variation in what humidity people use I can see. I'm using RM52 bacteria. When I took it out of the hot box yesterday it had a noticeable fermented not unpleasant smell and had firmed up a bit. So far so good I guess!
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Re: First time making dry cured sausage- here's what I've do

Postby NCPaul » Mon Jun 27, 2016 12:33 pm

Temperature and humidity work together, BriCan and I are both suggesting ways to slow down your drying conditions.
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Re: First time making dry cured sausage- here's what I've do

Postby wheels » Mon Jun 27, 2016 12:47 pm

Welcome Badmajon.

IIRC, a straw poll of home-curers using similar curing set-ups to yours found that the lower end of the generally recommended temperature band made for more successful results.

I too would use a lower temperature.

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Re: First time making dry cured sausage- here's what I've do

Postby badmajon » Mon Jun 27, 2016 4:59 pm

Thanks for the suggestion. I lowered my temp from 16 to 12c. RH is set to 75%.
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Re: First time making dry cured sausage- here's what I've do

Postby BriCan » Tue Jun 28, 2016 3:05 am

badmajon wrote:Thanks for the suggestion. I lowered my temp from 16 to 12c. RH is set to 75%.


If I truthfully tell you what my actual temperature was you would think I was daft or completely certifiably nuts :lol:

I teach the numbers that I have suggested and as NCPaul has rightly said both he and I are trying to slow your drying/curing time way down so that things dry evenly without (hopefully) any problems :)

My actual temperature (at work in the walk-in cooler) is between 3c and 4c and humidity is 75%

The reason for this is that the slower things dry/cure the better flavour profile they get, this is akin to aging fine wine -- long and slow :D
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