My first salami...

Tips and tecniques on dryng drying, curing etc.

Re: My first salami...

Postby wheels » Wed Mar 01, 2017 1:07 pm

Go on weight loss rather than a number of days. To an extent, the longer it takes the better. There's less chance of case hardening etc. Most people like a weight loss of around 38 - 45%

HTH
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Re: My first salami...

Postby Steven_B » Wed Mar 01, 2017 1:25 pm

My own salami made with beef middles (so, approx the same diameter as yours, 5-7cm) took around 50 days to reach a 45 per cent weight loss.

What casings have you used?
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Re: My first salami...

Postby etsolakis » Wed Mar 01, 2017 1:53 pm

I used the some casings as yours.
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Re: My first salami...

Postby etsolakis » Thu Mar 02, 2017 10:22 pm

Steven_B wrote:I can't find any guidelines for use of LS25 - the closest I can get is the manufacturer's web page: http://www.gewuerzmueller.com/en/produc ... ercultures

But that doesn't have any instructions. Did you get instructions for use with the culture?




Hello Steve, no instructions for LS25

Check this (at the bottom of the page)

http://www.sausagemaking.org/acatalog/N ... oning.html

"5.leave to incubate for 12 hours at 30 degrees C away from draughts."
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Re: My first salami...

Postby etsolakis » Sat Mar 04, 2017 11:39 pm

HELP!!!!!

Today I noticed some spot of green mold on my salamis. Not at all of them, just on 3 of 8.

What can I do?

I low the humidity, at about 78%.

Will be right to clean these green spots, with some vinegar and water?
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Re: My first salami...

Postby wheels » Sun Mar 05, 2017 7:14 pm

Yes.

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Re: My first salami...

Postby etsolakis » Mon Mar 06, 2017 7:45 am

Thanks Phil!

Today I notice some more green spots, less than 2 days ago.
Some of them were between the white mold.

The temperature now is 15C and the humidity about 77-80%.

What do you think about cleaning (with water and vinegar) my salamis and the spay them with white mold? (using a commercial salami)
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Re: My first salami...

Postby etsolakis » Mon Mar 06, 2017 8:03 am

I made 3 chorizo, as well.
One of them, has some orange/red spots.
Maybe from the paprika? Or is it a bad mold?
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Re: My first salami...

Postby etsolakis » Mon Mar 06, 2017 9:26 am

Here are some photos.

Another problem.. I can see that the white mold growing at the upper part of the salami not at the lower.
I think that the curing along the salami, is not the same.. :cry: :cry: :cry:


https://postimg.org/gallery/mo0xs802/
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Re: My first salami...

Postby Steven_B » Mon Mar 06, 2017 10:21 am

Certainly clean the surfaces with vinegar and water.

The red mould is much more likely to be a red organism than a dyed-red white organism. I have made chorizo and the (sprayed-on) mould was the usual white colour.

The trouble with spraying on mould at this stage is that the mould culture enjoys and flourishes in the hot and humid conditions that we put the sausages in for lactic acid bacteria growth (first 24 to 48 hours, 20-25oC temp and high humidity).

With your current conditions, any mould growth will be significantly slower. However, it may still have some benficial effect.
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Re: My first salami...

Postby etsolakis » Mon Mar 06, 2017 2:23 pm

Steve what do you think about the difference between the growing of the white mould, along the salami?
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Re: My first salami...

Postby etsolakis » Thu Mar 09, 2017 1:11 am

Hi Steven & Phil!

I think (and I hope) my salamis are doing well.

I used a torch to inspect my salamis.

I noticed some very small red spots. (maybe I'm wrong)
If these spots are a kind of bacteria or bad mould, what will be the problem if someone eat them?
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Re: My first salami...

Postby etsolakis » Fri Mar 10, 2017 8:16 pm

Please check out these photos.

At the first photo, there are some red spots.
What do you think?

At the second photo: most of the surface of the salamis, is covered with this kind of white mold.

https://postimg.org/gallery/3boehi5fk/
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Re: My first salami...

Postby BriCan » Mon Mar 27, 2017 9:58 am

worried wrote:Please check out these photos.

At the first photo, there are some red spots.
What do you think?

At the second photo: most of the surface of the salamis, is covered with this kind of white mold.

https://postimg.org/gallery/3boehi5fk/



Myself after looking at pictures would not be worried

What are your temperature and humidity?
But what do I know
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Re: My first salami...

Postby etsolakis » Mon Mar 27, 2017 12:10 pm

This weekend I tasted me salami.
Really tasty, and I'm healthy, as well!! :D :D
They need more time to cure.

The temperature is about 12-15C and the humidity is about 75-85%
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