Dirty Socks
Posted: Fri Feb 17, 2017 07:10
Hello all,
A family member and I have a large 60lb batch of Venison Salametti currently hanging. They are almost done, maybe another week to week and half to go, although we have noticed a strong smell of "dirty socks" within the last few days. A few of the sticks are slightly closer to being done then the others, we have taken a few of these stick out to try. Flavor and texture is perfect. Smell however is a whole different story. Family member had to wash his hands to get the smell off of his hands after slicing.
A old timer salami maker friend of mine told me there is nothing to worry about as it's a normal smell created by lactic acid.
Is there anyway to get rid of the smell on the finished product? Or at least tame the smell down? Like I said, the flavor is great, and so is the texture. I will have no problem eating and enjoying these, but if I can remove or tame the smell I would like to try.
Thanks guys and gals!
A family member and I have a large 60lb batch of Venison Salametti currently hanging. They are almost done, maybe another week to week and half to go, although we have noticed a strong smell of "dirty socks" within the last few days. A few of the sticks are slightly closer to being done then the others, we have taken a few of these stick out to try. Flavor and texture is perfect. Smell however is a whole different story. Family member had to wash his hands to get the smell off of his hands after slicing.
A old timer salami maker friend of mine told me there is nothing to worry about as it's a normal smell created by lactic acid.
Is there anyway to get rid of the smell on the finished product? Or at least tame the smell down? Like I said, the flavor is great, and so is the texture. I will have no problem eating and enjoying these, but if I can remove or tame the smell I would like to try.
Thanks guys and gals!