Any salami experts? Advise needed!

svt-40

svt-40

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Hi,
We stuffed a few sticks of beef/pork salami over the weekend and hanged them for fermentation, than after two days moved them for maturation. Now that they started drying up, the casing on one of them at the bottom end, about 2-3", is separating from the meat. It feels dry and there is now air between the casing and the meat. All other sticks seem to be fine, just that one.
We staffed pretty tight and had a couple ruptures, could not make it any tighter.
What am I doing wrong and what should I do about that stick? Just let it continue maturing?
 
I assume you followed a proper recipe , using cure and starter culture? If you did I think you should be ok. for Salami I like to make my own casings . I have my wife sew up pieces of muslin to make a bag 20" long and 7-8" in circumfrence. sew one end shut, stuff and close the end with a string . You can really stuff those puppies. Smoke and/or cook them then let dry.
 
I used instestines for casing and non-smoke recipe with starter culture. Guess it does not really matter if casing is stuck to meat or not.
 
Tasted them yesterday and all I can say is YUMMY! Due to small diameter of the casing it was ready in two weeks. Casing separated from meat on two more sticks but it tastes fine.

Could have put less pepper corn though...

Started some capicolla last weekend, let's see what comes out...
 
My ex-girlfriend is a salami expert. She has sampled MANY different varieties of salami and does so often.

Friggin rash.......
 
Did you use the same casing on the Salami and Pepperoni? My guess is that you didn't mix your meat well enough to develop an emulsion between the fat, water and protien and it didn't adhear to the casings, or the casings weren't soaked enough before stuffing and couldn't bind with the protien in the sausage.
 
Same casing - I guarantee it's even from the same intestine. I loaded a new one when I was finishing salami and continued pepperoni w/o changing.
Meat was equally mixed, pepperoni even better, because I simply added chili powder and paprika to salami meat.

But tell me more about soaking - how is it done? All I do with a new intestine is wash it from salt.
 
Rinse the salt out of the casings and let them soak for at least an hour before using, over night even better. This makes the casing more plyable and less likley to burst, also it will bind to the meat better.
 
If those salamis get too dried out for your taste buds please let me know. Using a hybrid configuration with nitrous oxide as the oxidizer and O2 as the startup oxidizer to get things percolating.... dried salami actually makes a not too bad rocket motor. Strange but true. CTI in Markham uses Nitrous and PVC as fuel... the PVC is shaped and becomes the combustion chamber itself. Ditto the salami. Bizarre or what? Hey... maybe I'll get back into hunting... for the sake of the space race. (Friends of mine recently launched a home built rocket to the edge of space and recovered it... see The Rocketman's website for details.

(BTW... balogna does not seem to work for some reason)



svt-40 said:
Hi,
We stuffed a few sticks of beef/pork salami over the weekend and hanged them for fermentation, than after two days moved them for maturation. Now that they started drying up, the casing on one of them at the bottom end, about 2-3", is separating from the meat. It feels dry and there is now air between the casing and the meat. All other sticks seem to be fine, just that one.
We staffed pretty tight and had a couple ruptures, could not make it any tighter.
What am I doing wrong and what should I do about that stick? Just let it continue maturing?
Click to expand...
 
Big Guy said:
Rinse the salt out of the casings and let them soak for at least an hour before using, over night even better. This makes the casing more plyable and less likley to burst, also it will bind to the meat better.
Click to expand...

I'll try that next time, thanks for the tips gentlemen!
 
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