- itemBruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meattagged by Nicko, 4/26/16
- itemCharcuterie: The Craft of Salting, Smoking, and Curingtagged by Nicko, 4/26/16
- itemProfessional Charcuterie: Sausage Making, Curing, Terrines, and Ptstagged by Nicko, 4/26/16
- itemThe Art of Charcuterietagged by Nicko, 4/26/16
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Center of Salami Retaining Moisture
Gear mentioned in this thread:
There is a Facebook group called The Salt Cured Pig, a whole lot of knowledgeable folks there. Lots of good reading.
...and also Salumi, Charcuterie and Wurst at Facebook:
Best and I'm a foodie. I know very little but the little that I know I want to know very well.
What ratio are you using for your mix? Fat to protein etc? Have you tried taking the temp down to 50?
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.
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.
- Center of Salami Retaining Moisture
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