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Center of Salami Retaining Moisture

2K views 9 replies 6 participants last post by  nicko 
#1 ·
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.
 
#3 ·
#7 ·
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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