by jasonmolinari » Wed Dec 08, 2004 10:43 pm
I use Len Poli's recipes among others, and have made some very tasty salame. I've already posted a couple times how i maintain humidity and temperature, but i'll post it again.
I use an old fridge, which has an external temperature control which allows me to turn it up to about 50deg. F, inside the fridge i havea humidifier with a humidistat, and have it set to about 70% RH. The fridge cycling on to cool the air, also dries it, since it is a frost free fridge, the humnidifier then brings the air back to about 70.
My last 3 batches of salame have been fantastic. I do use a starter culture mostly for safety...i'd rather put the culture in there myself, than rely on nature happening along and dropping the right bacteria in there.
I've used 43mm collagen, whcih are my favorites, they make a nice small diameter salame like a cacciatorino, and i've used 60mm, which i think are ok. The flavor isn't as developed as the 43mm ones (probably didn't give them enough time), they take longer to cure, but they are easier for sandwiches... I think 38mm would work, they'll just be a little small..but use what you have for now.
Any questions..ask..although i don't check here often i get notifications..
.jason