Sunday, 8 July 2012

Salami update

After 48 hours fermenting the salamis have got a nice covering of white mould; I'm surprised how quickly it grew. There are a few bald stripes where the mould culture didn't reach, but they are slowly being colonised. I've weighed them all and put them in the curing chamber to dry. In a few weeks they should be ready!


Update:
I weighed the salamis today (8 days after I hung them to dry); they've all lost 15-20% of their initial weights. I suspect they are drying too fast and that I might see a bit of case hardening when I eventually cut them open. Patience grasshopper...

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