HELP!!! Ammonia smell and taste in salami after curing!
Posted: Sat May 02, 2020 16:04
Hi everyone, this is my very first post on here. I hope everyone is keeping well during these crazy days.
My problem:
MY SALAMIS SMELL AND TASTE LIKE AMMONIA!!!
I decided to use Mold 600 (penicillium nalgiovense) on my soppressatas (salamis) after stuffing. I've always had an issue with bad green fuzzy mold in my cantina (cold cellar) so I figured this method would solve that issue, which it did.
I dunked the salamis in a mold 600 bath before hanging. After a couple of weeks they all had that thick white mold on them so I thought everything was fine. A little while later I started to notice a strong "ammonia like" smell in my cellar. I read some posts on here and the majority said that the smell should clear up which in fact it did for the most part (not completely).
BUT now it's time to peel off the casings and vacuum pack the salamis and I notice the smell and taste of ammonia on them!!! Did the taste transfer inside the meat itself or is it just on the outside? Will it dissipate after vacuum packing? Should I wipe them down with olive/corn oil before packing? I've already removed the casings on 2 of them and I left the others still hanging. I don't know what to do. I can't bring myself to serve them like this.
Any help is greatly appreciated.
Thanks in advance!
John
My problem:
MY SALAMIS SMELL AND TASTE LIKE AMMONIA!!!
I decided to use Mold 600 (penicillium nalgiovense) on my soppressatas (salamis) after stuffing. I've always had an issue with bad green fuzzy mold in my cantina (cold cellar) so I figured this method would solve that issue, which it did.
I dunked the salamis in a mold 600 bath before hanging. After a couple of weeks they all had that thick white mold on them so I thought everything was fine. A little while later I started to notice a strong "ammonia like" smell in my cellar. I read some posts on here and the majority said that the smell should clear up which in fact it did for the most part (not completely).
BUT now it's time to peel off the casings and vacuum pack the salamis and I notice the smell and taste of ammonia on them!!! Did the taste transfer inside the meat itself or is it just on the outside? Will it dissipate after vacuum packing? Should I wipe them down with olive/corn oil before packing? I've already removed the casings on 2 of them and I left the others still hanging. I don't know what to do. I can't bring myself to serve them like this.
Any help is greatly appreciated.
Thanks in advance!
John