Salami/Chorizo weight loss distribution

Air dried cured Meat Techniques

Salami/Chorizo weight loss distribution

Postby ped » Sun Jun 23, 2013 5:40 pm

Being new to the Chorizo/Salami making scene an observation I have made is that they tend to dry from the top downwards, this is obviously as a result of gravity on the fluid in the sausage, my question is, would it be sensible when initially tying the sausage to have loops at both ends so that during the drying process you can turn it upside down so that the remaining fluid/moisture (don't know what to call it?) distributes more evenly?, or should I have done that anyway? :oops:
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Re: Salami/Chorizo weight loss distribution

Postby BriCan » Sun Jun 23, 2013 10:12 pm

This is a new one on me, all mine dry equally from top to bottom :(
But what do I know
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Re: Salami/Chorizo weight loss distribution

Postby ped » Mon Jun 24, 2013 7:14 am

Must be using 'Heavy' water (well Chianti in this case!!) :?
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Re: Salami/Chorizo weight loss distribution

Postby ped » Mon Jun 24, 2013 7:19 am

Maybe it's because of the confined space (fridge) rather than a larger room Robert?, air doesn't flow as evenly on to the sausages?
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Re: Salami/Chorizo weight loss distribution

Postby BriCan » Mon Jun 24, 2013 8:13 am

ped wrote:Maybe it's because of the confined space (fridge) rather than a larger room Robert?, air doesn't flow as evenly on to the sausages?


This is one of mine ~~ kind of on the small side :)

viewtopic.php?f=4&t=11151&p=95162&hilit=curing+chamber#p95162
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Re: Salami/Chorizo weight loss distribution

Postby ozzy » Thu Dec 19, 2013 6:03 am

ped wrote:Maybe it's because of the confined space (fridge) rather than a larger room Robert?, air doesn't flow as evenly on to the sausages?
I think I have found an answer, thanks.
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