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re: Cacciatorini recipe
Posted:
Wed Jan 24, 2007 11:27 pmby grindall
Just wanted to say the salami's are doing fabulous. They have lost 25% moisture in ten days at 54 deg f. and 70-80 rh. I'm using a thermoelectric type wine cellar and it is perfect for 10lb batches.
Posted:
Wed Jan 24, 2007 11:42 pmby aris
I'd like to see a picture of your wine cellar. I too have though of using these - they would seem to make ideal curing chambers. Does yours control humidity as well as temperature?
cellar
Posted:
Fri Jan 26, 2007 8:04 pmby grindall
Aris it doesn't have humidity control but with the door ajar a little 70-80%rh can be controlled quit easily. If it goes to low i do the salt water thing in the tray, but it has been 12 days and the humidity is stll about 70-75 with the door ajar about 3/4 centimeter. I'm not sure how to upload pics but maybe this weekend i'll look into it.
moisture
Posted:
Sat Jan 27, 2007 7:35 pmby grindall
My Salami's have lost 30% water but there still not genoa salami hard. Should i wait for 40% or what?
Posted:
Thu Oct 11, 2007 11:17 amby jasonmolinari
If you have more than 1 in there, i would take one out now, and one at 40% and one at 45% and one at 50%.
Try them all and see which you prefer. The flavors will intensify a little bit, and they'll become harder and chewier. Personally i leave my cacciatorini to lose about 45%-50%.
jason