Sopprasota Round II

[Bentley Meredith]

Having learn a few things since October, I decided I would give a 2nd go to my favorite salami. Think we have the fat more inline with my liking and we dialed back that dextrose to a more traditional amount. We have a casing that will develop mold, and we have a proper curing/drying chamber. I have been dealing with "cooking" food for 40 years. Never have I had to wait 1-2 months to see if I nailed it. That takes some getting used to! And I know it is traditional to press, I am just not there yet!

[Indaswamp]

Lookin good....i'll follow along...

[Bentley Meredith]

Not sure why the mold is spotty. Also hoping it is not an issue.

[Bentley Meredith]

Gonna start on some Spanish salamis. 1st up some Spanish Chorizo de Cebolla. Tomorrow I start on some Salchichon. I know you all have told me to buy the books, but I am a cheap screw. This is 2000g of salami. I used 10g of dextrose and B-LC-007. "Chamber" is oven, 74°f and a pan of water is best I can do. How many hours? Here is the kicker you all will really like, I don't have strips or a pH meter, I know, I know...but it is just me and I roll the dice in life!

If no ones wants to help on this one I get it!

[Indaswamp]

Airflow is likely the cause....casing drier on top from the direction of the aiflow traveling down. Makes it harder for mold to get established. I find it best to invert salami hanging in a frost free fridge. this will even out moisture loss and allow mold growth better coverage.

[Indaswamp]

I know you all have told me to buy the books, but I am a cheap screw.

I have seen Marianski's yellow fermented sausage book for $15 bucks. Take it from me...this is THE book you need. $15 is cheap considering the cost of a chamber and everything to get it going. You can even buy used and get one cheaper than that! There is no way I would have learned what I need to know up to now without that book. It is an invaluable resource.

[Bentley Meredith]

Is the spotty coverage an issue?

[Links]

Don’t worry about uneven mold coverage as it won’t affect the taste. I lived in Europe for 15 years and most of the Soppressata mold coverage there is spotty. I’d be more worried about the lack of ph strips and a good reference book. I used to do it that way in the 1980’s before we had good reference material. I remember I threw a lot of it away because it didn’t come out right.

[Bentley Meredith]

Thanks to you both!

[Bentley Meredith]

The mold is starting on the Chorizo (L) and the Salchichon (C). Sopprasota on right.

I broke down and bought the The Art of Making Fermented Sausages.

[Bentley Meredith]

40%+ loss, I am gonna shoot for 45-50% loss. I have never had Spanish Dried Chorizo, no idea what it should taste like. A uniquely tasting salami as I have ever had. Cant even describe the flavor.

[Devo]

Spotty mold will not hurt the end product. I have had it happen a few times.


It should start to fill in sooner or later.