My home made salami previously worked out great. Thread here: Dry Curing Sausage
I made this a week ago. Ground the meat and fat, added pink salt, bacterial culture, and wine and fennel and peppercorns etc, stuffed into 47mm 2# casings.
Surface of the sausages were sprayed with a beneficial white mold that will (hopefully) protect the sausages from other growths.
The first two days I kept the temperature at 95F (lava lamp!) and 95% relative humidity (RH). That lets the culture ferment the meat and get the pH way down. I measured 4.7pH after 2 days. That's plenty. Then I lowered the temperature down to 50F and the RH down to 70. That's where it's at now.
I'll be measuring the weight weekly to watch for about a 40% decrease. That should take about a month. Then we determine mess or success.
I made this a week ago. Ground the meat and fat, added pink salt, bacterial culture, and wine and fennel and peppercorns etc, stuffed into 47mm 2# casings.
Surface of the sausages were sprayed with a beneficial white mold that will (hopefully) protect the sausages from other growths.
The first two days I kept the temperature at 95F (lava lamp!) and 95% relative humidity (RH). That lets the culture ferment the meat and get the pH way down. I measured 4.7pH after 2 days. That's plenty. Then I lowered the temperature down to 50F and the RH down to 70. That's where it's at now.
I'll be measuring the weight weekly to watch for about a 40% decrease. That should take about a month. Then we determine mess or success.
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