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I've been making pork salami for a long time but they always dry with creases. They never are perfectly round like you buy in the store. Does anyone have an idea why this happens and what I can do to prevent this?

Vino

When I have used natural casings for chorizo and small salami in the past, I have had them crease as they dried. I cannot say if it is directly caused by using natural casings, but more probably due to conditions that were not quite right with regard to temperature and humidity.

I have recently started using protien lined fibrous casings at 2�" diameter and although this is my first main batch since changing casings, they appear to be drying out quite evenly. I would also say that the conditions are the best that I have encountered so far with RH at 68%-74% (have to keep the door of the biltong box cracked open though else RH visits the 90%) and temperature ranging from 13�C-18�C depending on what time of day and night I check it.
I am pleased to say I notice I have white mould starting to appear on both the chorizo and the salami lucesse. Also with the larger casings they seem to be drying quite slowly compared to my earlier efforts.



Don't know if any of my findings are relevant to your problem.

Regards, Paul Kribs

Where did you get your protein lined fibrous casings from?

Scobies, but you have to buy them in bulk, so it's taking a chance really.

Franco was considering starting to sell salami fibrous casings a while back, the 'daisy' pattern ones by Hukki.. I tested some with good results. It would be nice if he did start selling them in 5's or 10's, and in different diameters. Obviously I wouldn't need to buy any 2�" ones for a while

How about it Franco?

Regards, Paul Kribs

Being protein lined, does the casing stick to the sausage, or does it peel off easily?

If these ones are similar to the Hukki ones then they are designed to stick to the meat, but will peel away pretty freely, and the Hukki's did shrink back with the meat. Not sure but I believe that all fibrous casings are protien lined, as opposed to plastic casings. They have to be soaked for 30 minutes in warm water 30�C-40�C prior to stuffing, to activate their properties.

Regards, Paul Kribs

They look like the same ones I use Paul.
I get them from Scobies too.
They dry very well without mis-shaping and and peel very easily.
They're one of the best fibrous casings I have tried.
They're pre-tied at one end and available in a few different sizes.
The only down side is that you have to buy a hundred at a time.

How long does a salami of that girth take to mature?

I just tried my ox-runner salamis and chorizos - they taste good - but I find the natural casing a bit of a PITA to peel off, and it's too tough to eat. I think in future i'll use some large diameter hogs casings.

In the right conditions 2-3 months.

I'm hoping these will be ready at least by the end of July, so plenty of time yet.

@ Spuddy. Do you ever vacuum pack them whole and/or freeze them??

If I get good results with these, I will not worry too much about buying 100 at a time. My only concern is that my Bresaola is due to hang this Monday and the biltong box is full, then in about 30 days I have a full leg parma to hang..

Regards, Paul Kribs

I just cut them in half and then vac pack them.
I haven't frozen any since I got the vac sealer. After vac packing I just stack them in the kitchen larder cupboard. If it gets too hot in the middle of summer then they'll go in one of the fridges (so the fat doesn't start going rancid) but otherwise they're happy at room temperature.

Isn't going to be a bit too warm in 30 days time to hang a parma?

I've got a similar problem with the biltong box - just too small.

aris

I will do what I did with the last one and find the place with the nearest RH and temp and hang it there.. If it gets too warm it will go in the fridge with the fogger.

Spuddy

Thanks for the info re: storage, much appreciated.

Regards, Paul Kribs

If Franco doesn't stock them and doesn't intend to.......... then why don't a member of the forum that buys a hundred sell the odd ten to any other member that wishes to buy some for a try.

The offer would have to come from the person that bought the 100 otherwise it could be a bit embarassing.

Just a thought.

Personally I don't think I will be making any meats that one doesn't cook as I do not really have a great liking for salami or chorizo.....they always taste of rancid fat to me.

Unless I have not tasted a decent salami or chorizo.....my only tasters ahve been from Tesco.


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I have the Hukki ones on order, I was sent some samples a while ago that I forwarded to Paul Kribs and Spuddy but I'm going to stock the fibrous ones also.

I'm away all nest week so I'll make sure it's sorted for when I get back.

Franco