Disaster! Salami fermenting in my oven (turned off), 48 hours on, and I forgot they were there. Turned on oven to cook! Arrgghh!
Pulled them out and rushed to my wine fridge.
Is there any chance they are worth keeping?
How warm is too warm for fermenting?
- Butterbean
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- Location: South Georgia
Re: How warm is too warm for fermenting?
Just a guess on my part but after 48 hours I'd think you would have had plenty of time for the fermentation to take place and I'd be more concerned with the possibility of case hardening since the heat from the oven could have dried the outer portion of the sausage too quickly and broken the water bond. To salvage, I'd try vac sealing the sausage and refrigerating for a couple days to attempt to equalize the moisture then continue drying normally. Just my thoughts.
Re: How warm is too warm for fermenting?
Or you could just poach the sausage and eat like that. Sometimes these things happen.
Re: How warm is too warm for fermenting?
How long was it in the hot oven?
Re: How warm is too warm for fermenting?
Maybe 20 minutes. Yes, there is definitely some toughening of the casings. I planned to spray with mold before hanging, so I wondered if a dip would help them now.
- Butterbean
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- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Re: How warm is too warm for fermenting?
If it was 20 minutes I think I'd just poach like Redzed suggested. I was thinking it was one of those oh crap moments.