Rookie mistake when hanging Salami - keep or throw?
Posted: Wed Dec 06, 2017 4:08 am
Hi all,
First attempt at making salami, and I have followed a recipe from a Charcuiterie book which is super basic.
After mixing, grinding, stuffing etc I hung the sausages and began to wait.
I made a fairly rookie mistake though, in that they were hanging touching - Amatuer!
After mould started to form I noticed that were they where hanging was slimy, much like fat left over from cooking. I immediately re-hung them so that they wouldnt be touching.
A few days later the slime is still there, and theres a rather strong smell whenever I open the door.
I'm using an old fridge, temperature controlled to 18 degrees for the curing process.
Will they likely improve, or should I turf the lot that were touching and hope that the ones that weren't touching will continue to cure nicely?
First attempt at making salami, and I have followed a recipe from a Charcuiterie book which is super basic.
After mixing, grinding, stuffing etc I hung the sausages and began to wait.
I made a fairly rookie mistake though, in that they were hanging touching - Amatuer!
After mould started to form I noticed that were they where hanging was slimy, much like fat left over from cooking. I immediately re-hung them so that they wouldnt be touching.
A few days later the slime is still there, and theres a rather strong smell whenever I open the door.
I'm using an old fridge, temperature controlled to 18 degrees for the curing process.
Will they likely improve, or should I turf the lot that were touching and hope that the ones that weren't touching will continue to cure nicely?