Homemade Sausage Making

The Mrs. and I made a 10 lb batch of fermented fennel salami. I used t-spx for fermentation and mek4 for mold. The white mold is thick and fluffy, but after almost 4 weeks of drying at 65-70F and humidity of 80-85%, drying seems to be very slow. Squeezing the casings gives a not too firm feeling. There is definite weight loss, but at a lot slower pace than I've experienced in past salami making projects. Could it be that the heavy mold covering is slowing down the drying process? There is still a hint of ammonia smell, which I take as a positive sign.

Any suggestions? Thanks for your help.............Gunny

Hey Gunny

How about a few more details like which recipe did you use?

And are you are drying at 65-75f?

Hi Bob,

It was the recipe in the fermented sausages book by Marianski. I am drying at 65-70F. Instructions that came with the culture stated a 70 fermenting temperature. Thanks for the help................Gunny

Gunny
If you used casings in the 50-65mm range, they will probably take another 2-4 weeks to firm up.

Your drying temp however is way too high, it should be more in the 50-60f range. The Marianski book and recipe calls for 60-54f.

Hmm, drying at 65-70 for a month does not sound good. Way too warm. Can you post some pics with of the mould and also with the cross section of what it looks like on the inside? And what does it smell like?

I agree, ideally you should be drying at 12-13C (53-55F) at 80-82% RH. Slight variations are acceptible but ideally you should try to keep 13C@82%RH for best results on most recipes.

Nice and cool, with good humidity to keep the cases from hardening and keeping the moisture loss at a nice low controlled rate.

This way you don't end up with a soft middle and harder outside. The case hardening that happens at humidity under 80% will can prevent the middle from drying properly.

Hello Fellows,

Thanks for your input. When I read the directions for the culture, it stated a 70 deg F fermentation temp. I measured the temp this morning, and the chamber was at 64 deg, so I've placed an aquarium cooler in the chamber to bring the temps down. I also took one of the salamis down and cut it open. No bad smell and color looked good. I see no evidence of case hardening with a green or grey color. Right now I see no reason to throw out the batch, but if there is a problem down the road..........out it goes.
Not sure how to post images on here. If someone will tel me how to do it, I will gladly post so that others can learn from my mistakes.

Thanks to all for your generous support............Gunny

When I posted the last message, I could see how to post an image. I will try to get one out this AM

Ok,

Here's a couple of pictures..............Gunny

Another

Gunny wrote: When I read the directions for the culture, it stated a 70 deg F fermentation temp.

Yes, that is the fermentation temperature that usually lasts from 24 to 72 hours only. Then the salami needs to dry at 52-54F and 80F. Drying at a temperature that is too warm will keep the salami soft.

So get your temp down to 52, or even 50, and by this stage you can probably run the humidity at around 75. And make sure you have some form of ventilation. See what happens after a couple of weeks. Hopefully we'll have a happy ending.

Thanks Red..........

I ended up using this for pizza sausage and freezing. Since it was drying at the wrong temperature, I did not want to chance it with storage. I have since gone back to using LPh culture and am currently drying at 70F. Seems to be working a lot better and it doesn't require the lower temps.......Gunny