Salami smell

Post Reply
mobostians
Newbie
Newbie
Posts: 4
Joined: Wed Jan 22, 2020 02:31

Salami smell

Post by mobostians » Wed Jan 22, 2020 02:38

Hi all - new to dry curing and this website.

Had a question that I'm sure you veterans can answer.

What should fermenting (day three of three) salami smell like? There is a distinct oder - my daughter said it smelled like meaty corn chips.

Dunked them in mold 600 before fermenting. White mold is forming.

Shane
User avatar
Bob K
Moderator
Moderator
Posts: 2098
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Re: Salami smell

Post by Bob K » Wed Jan 22, 2020 14:25

Welcome to the Forum Shane! A funky salami smell is normal. What recipe did you use?
mobostians
Newbie
Newbie
Posts: 4
Joined: Wed Jan 22, 2020 02:31

Re: Salami smell

Post by mobostians » Wed Jan 22, 2020 16:57

Thank you for the response!

I went with a recipe from Taste of artisan (Victor Vitaly)

Ingredients
500 g lean pork butt trimmings
300 g beef chuck
200 g pork back fat (or fat trimmings)
28 g kosher salt (3% total salt content. Salt in Cure #2 accounted for)
2.5 g Cure #2
2.0 g dextrose
3.0 g sugar
3.0 g white pepper
1.0 g garlic powder (or 3.5 g fresh garlic)
0.12 g T-SPX starter culture

I used a little courser grind and natural casings.

added the mold600.

after three days of curing at 89% humidity and 68 degrees F - they have a nice reddish color and a white film over them.
User avatar
Bob K
Moderator
Moderator
Posts: 2098
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Re: Salami smell

Post by Bob K » Wed Jan 22, 2020 17:38

Sounds good! Salami Milano a nice simple spice mix. You can up the culture amount. Start with a gram and add .022% of the meat block after that, this will insure you have a viable amount of culture. The .12 gram is the amount that the whole envelope is CAPABLE of fermenting. If you get bitten by the Salami bug you will also want to get a way the test the Ph while fermenting for more consistent results. Best of luck!
mobostians
Newbie
Newbie
Posts: 4
Joined: Wed Jan 22, 2020 02:31

Re: Salami smell

Post by mobostians » Wed Jan 22, 2020 17:46

Thanks! Will the smell dissipate or change or get stronger?

PH - what device do you recommend?
User avatar
Bob K
Moderator
Moderator
Posts: 2098
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Re: Salami smell

Post by Bob K » Wed Jan 22, 2020 17:55

Your chamber will take on an odor of its own. You can read all about Fermented sausages here: https://www.meatsandsausages.com/sausag ... raditional

You want to ferment to 5.3 or below

The Art of making Fermented Sausages is also a great reference

For Measuring Ph go can go as simple as Ph paper or there are a number of Hanna and Milwaukee Ph meters designed to test meat, kind of depends on you budget
User avatar
Butterbean
Moderator
Moderator
Posts: 1813
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Re: Salami smell

Post by Butterbean » Thu Jan 23, 2020 12:20

I'd expect the smell to change as it transforms into the finished product. All sorts of interesting aromas can be created depending on what's going on inside the meat. The aroma of cheese is common as are some floral notes but others are common too.
mobostians
Newbie
Newbie
Posts: 4
Joined: Wed Jan 22, 2020 02:31

Re: Salami smell

Post by mobostians » Thu Jan 23, 2020 18:44

Thanks Butterbean and Bob K! Reassuring. I'm looking forward to the art.
Post Reply