Salami Curing evenly - circlular

[Spuddy]

@ Franco
I never did get them samples, must have got lost. I would have liked to try them.


@ Paul, Aris is right it could well be a bit late to hang a Parma unless you can control the environment as they are not very forgiving of a bad one.
The Parma should start it's hanging time at a cool 6-10C and the temperature should increase as time passes.
Traditionally the hanging time begins late autumn so that by the summer of the following year the ham is ready. Overall the process should be about 9 months.
It is still possible to do it if you start with the humid fridge idea but it won't be so easy to mimic the transition from winter to summer.
Having said that, I'm sure you'll find a way

[Paul Kribs]

Spuddy

I hope my ham comes right, it's like rearing a child I speak to it more than with the wife.

Franco

Glad to hear you are going to stock the fibrous casings, thus far I am pleased with thier behaviour, just hope it continues well... no reason to doubt it as of yet.

Regards, Paul Kribs

[Paul Kribs]

@ Spuddy

In the earlier picture you may notice a smaller salami hanging behind the RH/Temp monitor. This is about 1/3 size of the others, using up the rest of the mix. In my recipe for the chorizo it stated.. " Using a sterile pin or needle to prick the casings all over to remove any air pockets and facilitate drying".

This was the only one I did this to and can say that there is a better build up of white mold forming more evenly than the others. Whether this is just coincidence I do not know. Also, the other 2 large salami's are getting a covering of white powder looking mold, whereas the 3 chorizo's mold starts in white spots and then gains a light green centre, radiating outwards. Just thought I'd let you know the molds are different.

Do you, or anyone else, prick the casings all over? and is it of benefit and does it facilitate drying?

Regards, Paul Kribs

[Paul Kribs]

Salami & Chorizo update.

Fortunately RH and Temp have remained pretty near the mark and the smaller salami had lost 30% almost a week before the larger ones. The smaller one also had a more even coating of white mold. I vacuum packed it and it has been sitting in the fridge and I note that the white mold covering has now all but dissappeared. Don't know the exact temp of the fridge.
The remaining salami and chorizo have now lost the 30% weight and are almost covered in white mold and a bit of light green. I did initially start to scrape off the light green mold (as can be seen in the photos by the darker spots), but decided to let it remain. I shall vacuum pack them in the next few days. As I had the biltong box door ajar, the temp and RH would have been the same as the workshop more or less, which has been good with the lowest reading 62%RH and temp has not dropped less than 14�C.. it did go up to 20�C for a day last weekend but all seems well.



Suppose I really ought to open the smaller one and taste it

Regards, Paul Kribs