Mold on dry cured salami

Started by ExpatCanadian, October 28, 2011, 07:06:54 AM

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GusRobin

#15
November 25, 2011, 01:00:10 PM
looks great - wish I had the nerve to try but I would probably end up with the bad mold and get everyone sick.
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

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viper125

#16
November 25, 2011, 01:12:12 PM
What the requirements to hang and dry this? Would a cellar that stays at 55-62 be ok. Also what requirement on humidity?
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

ExpatCanadian

#17
November 25, 2011, 03:56:30 PM
Quote from: viper125 on November 25, 2011, 01:12:12 PM
What the requirements to hang and dry this? Would a cellar that stays at 55-62 be ok. Also what requirement on humidity?

Viper, a cellar in that temp range would be pretty much ideal, but you do need a warm wet environment for the first 18-24hrs to do the initial ferment. After that, the humidity should be around 60-70%... too dry causes case hardening and can prevent the centre of the salami from drying. Too wet, and it doesn't dry fast enough and/or you get problems with nasty mold or bacteria on the surface. That was my main problem that made this a bit higher maintenance that it should be... humidity too high. Got there in the end though!

Anyway, a cellar that is cool and reasonably humid would be perfect.


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