help with fermentad salami

kristje · Post by **kristje** » Fri Jul 27, 2012 02:06

I have made some salami Len Polis favorite formulation. It has been in my fermentation chamber and has lost 37% of weight but when i cut it open the inside is still mushy. What should i do. I have my chamber set to 57 and 80% humidity

Chuckwagon · Post by **Chuckwagon** » Fri Jul 27, 2012 05:17

Kristje, We need to know more details. What type of culture did you use? What were the recipe recommendations for the humidity and the temperature? What was the recommended time in the chamber? Is there any evidence of dry rim? With 63% yield it is doubtful it is much more than just excessive fat extension. However, it could be due to "smearing" to some extent. How much fat content did you make the salami with?

Most often, a mushy product can be traced to one or more of the five following reasons:
1. Over-working at mixer, chopper or grinder.
2. Excessive fat extension.
3. Insufficient salt level or no salt added.
4. Spoiled raw materials.
5. Proteolytic microbial contaminant.

Just a suggestion... why don`t you make a few of Marianski`s recipes until you have gained some experience. Many people on this forum can help you with Stan`s recipes (he`s a moderator and founder of this site). A good place to start is at this link: http://www.wedlinydomowe.com/sausage-ty ... ed-sausage

Best Wishes,
Chuckwagon

jbk101 · Post by **jbk101** » Fri Jul 27, 2012 10:41

Kristje,
I can't help be there are several members here that could help, Chuckwagon being one of them! I know that if you provide more information along with some pictures they would be happy to offer comments and suggestions that could help you and members like me that are trying to learn!
Good luck
John