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Center of Salami Retaining Moisture

post #1 of 10
Thread Starter 
I have a curing chamber that I built and have been experimenting with different salami recipes for about a year now. I am having a problem with the center of my salami still retaining moisture, even after a significant drying period and after they have lost over 30% of their original weight. I am able to keep the chamber right around 60 degrees F, and the humidity ranges between 55-70% since the refrigerator cuts on and off. If anyone has any ideas on how to get these salamis dry throughout please let me know what I'm doing wrong.
post #2 of 10

There is a Facebook group called The Salt Cured Pig, a whole lot of knowledgeable folks there. Lots of good reading.

https://www.facebook.com/groups/thesaltcuredpig/?fref=nf

post #3 of 10
Quote:
Originally Posted by chefbuba View Post
 

There is a Facebook group called The Salt Cured Pig, a whole lot of knowledgeable folks there. Lots of good reading.

https://www.facebook.com/groups/thesaltcuredpig/?fref=nf

 

 

...and also Salumi, Charcuterie and Wurst at Facebook:

https://www.facebook.com/groups/salumi.charcuterie.wurst/

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 10

What ratio are you using for your mix? Fat to protein etc? Have you tried taking the temp down to 50?

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #5 of 10

Looking at Fritz Sonnenschmidt's book:

 

Furst ;) incubation phase, 2 days at 70F, 75-85% humidity.

 

Second is 50-60F, no humidity given, and can take up to 8 months depending on the type of Salami..  Wonder why he doesn't give the humidity.

post #6 of 10
Thread Starter 
I'll check out those groups on Facebook. Thanks. I've been using Polcyn and Ruhlman's books. I used 15% back fat with shoulder for the last one.
post #7 of 10
Thread Starter 
The incubation phase hadn't been a problem. I have a ph meter so I can see that the bacteria culture has been working during that phase. I guess the outside of the salami has been drying too quickly, trapping moisture on the inside. I'm thinking I need to keep the humidity higher
post #8 of 10

I'm just throwing this out there, is it possible to make smaller salamis? If you use a smaller casing that might help. 

post #9 of 10

For reference and educational purposes.  I hope you can read them.

 

 

post #10 of 10

I also use  Charcuterie: The Craft of Salting, Smoking, and Curing You should try adding a small bowl of water for a little more moisture.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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