Friday, 20 July 2012

"Enthusiasm is followed by disappointment and even depression, and then by renewed enthusiasm."

-Murray Gell-Mann

That's right, disappointment. I said in my last post that I thought the salamis were drying too quickly: turns out I was right. The salamis have all lost ~40% of their starting weights, so I thought it was time to cut into one to have a look. Feast your eyes on an excellent example of case hardening: 

The salami version of the RRoD
The outside has dried too fast, forming a relatively impermeable layer preventing the escape of moisture from the centre, which is still a bit too moist. Although this wasn't a great success, some things give me hope:
  1. Great bind on the salami; high five!
  2. No fat smearing. Again, high five!
  3. Copious mould growth;
  4. Fermentation success (I'd checked with pH strips) as they have a good 'salami' aroma
All good things I'm sure you'll agree; however, the case hardening is a pretty big setback that needs to be investigated and rectified before I attempt any more salami. A quick read on the interwebs turned up some advice regarding case hardening: one suggestion was to vacuum pack the salamis and stick them in the fridge for a couple of weeks. I don't have anything to lose (and it was a good excuse to get my new vacuum packer out), so I did just that. I'll take a look at them in 10 days or so and see how they're doing.

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