Cacciatore Storing

Tips and tecniques on dryng drying, curing etc.

Cacciatore Storing

Postby mykafone » Tue Nov 27, 2012 5:56 pm

You may of seen my other post last month where I butchered my first batch of Cacciatore. Well I made major adjustments to my curing chamber and gave it another whirl. WAY BETTER!

Image

The recipe I used called for 80RH for drying, but going off advice from an expirenced sausage maker I bumped it down to a 70-75RH range

What should of taken 6-8 weeks to achive 30-35% loss, was acutally more like 40% in 3.5 weeks..

So Im done, but way early... Now What????????

I want to hand them out at the end of the month as xmas presents if they dont kill me or tast bad(which they dont-i sample)

Storage option.. The 3 main ideas I see are..

vac-pac - ok but lacks old world soul
lard - not attractive
wrapping in freezer paper - this seems like the best bet for me, but im slightly worried about more drying..

Thoughts?

Thanks - I own my success to these pages!
mykafone
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Postby TJ Buffalo » Wed Nov 28, 2012 1:42 am

Mykafone, your cured sausage looks great, congratulations! If you're giving it out as a gift but are wanting it to look 'rustic', then why not preserve it by doing a vacuum pack for the interim period, then pull it out and wrap it nicely in butcher's paper when the time comes to hand it out.
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Postby mykafone » Thu Nov 29, 2012 12:08 am

I like it.. Thanks for the idea..
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Postby mykafone » Sun Dec 02, 2012 1:04 am

So I vac packed the salami, but after 2 days the vacuum redistributed the moisture destroying my beautiful while mold on the surface.. When I noticed this I quickly openend em up and rehung them to dry.

Im a little bummed out right now. They looked so beautiful but now that snowy white mold looks like yellow goo..

Am I doing the right thing? Will they recover?
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Postby SmokenDevo » Sun Dec 02, 2012 8:22 am

Why would you take them out of the chamber? The 30-35% loss is just the minimal loss before you try it. It would have just got better with age in your curing chamber. I have had some in my chamber 4 months after it reached a 30-35% loss.

This is at 30-35% loss
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And this is after 4 months and i don't have a clue what the percentage was at but it was even better tasting.
Image
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