Hi all, new to the forum and new to Salumi making. I have completed my first batch of Tuscan salami (Rhulman's recipe) and a batch of pepperoni (Len Poli). Both fermented 24 hours, then dried in my chamber at 70% humidity and 60 degrees F until 35% weight loss. Stuffed in hog casings.
Taste is great, nice tang from the culture and seasoning on both is good. My problem is the texture - it still seems soft and a bit loose. If I slice thin bit off and give it a bend, the piece will break in half. Is this normal? I was expecting a salami that I could slice thin and be able to roll up, like a production product.
I don't think I am getting a smear from the fat, I keep everything ice cold during the grind and stuffing.
Do I need more compression (tighter stuff)? Perhaps more dry time?
Any help would be appreciated....
Dave