Center of Salami Retaining Moisture

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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.
 

nicko

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

kuan

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

nicko

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I also use  [product="6305"]Charcuterie The Craft Of Salting Smoking And Curing​[/product]  You should try adding a small bowl of water for a little more moisture.
 

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