Dried Pork Loin, Part 1

[3rensho]

Generally if moisture cannot escape, the center of the meat can spoil.

Many books call this case hardening when the outside gets hard and traps the moisture leading to spoilage.  I avoid it when making salami by keeping RH at 70-75%.  I also pre-innoculate the sausage to be dried with white mold like the commercial makers do.

[anderson5420]

I think Habs has it spot on.  See my PM to you...

thanks Habs. This makes sense.

[Habanero Smoker]

Generally if moisture cannot escape, the center of the meat can spoil.

Many books call this case hardening when the outside gets hard and traps the moisture leading to spoilage.  I avoid it when making salami by keeping RH at 70-75%.  I also pre-innoculate the sausage to be dried with white mold like the commercial makers do.

Thanks for the tips. Because of my high humidity problems in my cabinet, the next time I dry cure I may also pre-inoculate.

[HCT]

Thanks again all. What is the name of the mold/inoculator you use? 

[Habanero Smoker]

Thanks again all. What is the name of the mold/inoculator you use? 

The inoculate will not solve your problem because it is due to low humidity. The inoculate is a culture of friendly white mold that is sprayed on the outside of the meat or sausage, and gives it a head start over other mold and bacteria that can be harmful. This white mold is beneficial because it grows rapidly and prevents other more harmful molds and bacteria to get a chance to grow. For me it would be helpful, because my dry curing cabinet humidity levels averaged in the mid-80% RH.