Page 1 of 1
How warm is too warm for fermenting?
Posted: Mon Aug 05, 2019 11:39
by Woylie
Disaster! Salami fermenting in my oven (turned off), 48 hours on, and I forgot they were there. Turned on oven to cook! Arrgghh!
Pulled them out and rushed to my wine fridge.
Is there any chance they are worth keeping?
Re: How warm is too warm for fermenting?
Posted: Mon Aug 05, 2019 13:49
by Butterbean
Just a guess on my part but after 48 hours I'd think you would have had plenty of time for the fermentation to take place and I'd be more concerned with the possibility of case hardening since the heat from the oven could have dried the outer portion of the sausage too quickly and broken the water bond. To salvage, I'd try vac sealing the sausage and refrigerating for a couple days to attempt to equalize the moisture then continue drying normally. Just my thoughts.
Re: How warm is too warm for fermenting?
Posted: Mon Aug 05, 2019 15:01
by redzed
Or you could just poach the sausage and eat like that. Sometimes these things happen.
Re: How warm is too warm for fermenting?
Posted: Mon Aug 05, 2019 15:47
by Bob K
How long was it in the hot oven?
Re: How warm is too warm for fermenting?
Posted: Tue Aug 06, 2019 00:40
by Woylie
Maybe 20 minutes. Yes, there is definitely some toughening of the casings. I planned to spray with mold before hanging, so I wondered if a dip would help them now.
Re: How warm is too warm for fermenting?
Posted: Tue Aug 06, 2019 01:14
by Butterbean
If it was 20 minutes I think I'd just poach like Redzed suggested. I was thinking it was one of those oh crap moments.