Few weeks back i made up 2 chubs of salami to put in my cure cabinet. Tonight i needed to slice one and look. Here is what i seen.
When i tied the chubs they were tied tight. Notice the shrinkage.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcs1.jpg)
Sorry i didnt have the flash on
The casing used is protein lined.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcs2.jpg)
Im happy with how they are progressing. They do need a few more weeks as they are still soft in the middle.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcs.jpg)
Going to re hang and let them go. Next time i will make smaller length chubs.
Put them back and let them hang Brother I will be there to pick them up in June!!
Quote from: Tenpoint5 on March 25, 2012, 06:35:37 PM
Put them back and let them hang Brother I will be there to pick them up in June!!
The few slices were good even if they were squishy a tad.
Looks Great!!! Did you have a hard time getting the casing off, Mine fused to the meat and would not come off with out taking a 1/4" of meat with it. I'm thinking because I dried to fast.
Rick the salami looks good, like you I don't like the center to be soft...