Salami Question

[robarnone]

I made some salami on Jan. 22 of this year and hung to cure. The Humidity and Temp. were hovering around 60% and 12C and I used cure #2 when I made them. I checked on them today and decided to cut one open as it lost 35% of its weight and I wanted to try them. The taste of the salami is good but the casing comes off very easily and is dry (usually when I make them they are stuck to the meat and I have to wet to remove nicely), also the middle of the salami is not red in color...rather it is a light brownish color and the outside part is red. Although as I cut through the salami the red color was found deeper within but no all the way. Is this normal or did case hardening occur? If so can I salvage the batch as I have 10 more hanging? I tried removing the casing on the one i cut open and wet the outside then hung it back up with the rest...will this do anything? By the way, there was no mold on the salami at all but I did not use a culture (usually I get some mold though).

Another question I have is that I also tried using "Ready Cure" on some cacciatore sausage instead of cure#2. The ready cure has Sodium nitrite and sodium bicarbonate in it, what does the bicarbonate do?

I would appreciate if someone could help out.
Thanks,

Rob

[gamecook]

Ja, sounds like case hardening to me. I'd toss the lot if they're all like that. Brownish-grayish interior is not good eats. Check them - you might have one or two that aren't wrecked (it's happened to me.)

Can't help you on your other question, though.

[jpj]

sodium bicarbonate is probably there to help regulate the acidity of the product

[robarnone]

I have taken the casings off some of the salami and wet them because the one I cut open, then did this too has now become nice and red and cured in the middle. Anyone else do something like this before?