Starting fermentation whilst salami is drying
Posted: Sat Apr 24, 2021 08:08
Hey All,
I wanted to get some more salami going in my chamber this weekend. I only have one chamber which I use for both fermentation and drying, in time I hope to have one for each or at least two so I can juggle things about. Currently there is a coppa, a pancetta, some guanciale and some chorizo still drying in it but I wanted to make some sausison this weekend.
I dont know what to do for the best. Do I wait till they all dry which may be a few weeks even a month. Take them out and hang them in my house somewhere, my area is quite dry though, I have a few cheap humidity meters dotted about and they usually read around 35-45% which I’m assuming will encourage case hardening if I go down this route. Or my third option which is why I’m seeking all your advice is, if I leave them in the chamber and turn the temperature and humidity up to ferment will it spoil the whole muscle salami, will the chorizo go back into fermentation and become too tangy or will they all be absolutely fine.
As always any advice is much appreciated.
Many Thanks
Lee
I wanted to get some more salami going in my chamber this weekend. I only have one chamber which I use for both fermentation and drying, in time I hope to have one for each or at least two so I can juggle things about. Currently there is a coppa, a pancetta, some guanciale and some chorizo still drying in it but I wanted to make some sausison this weekend.
I dont know what to do for the best. Do I wait till they all dry which may be a few weeks even a month. Take them out and hang them in my house somewhere, my area is quite dry though, I have a few cheap humidity meters dotted about and they usually read around 35-45% which I’m assuming will encourage case hardening if I go down this route. Or my third option which is why I’m seeking all your advice is, if I leave them in the chamber and turn the temperature and humidity up to ferment will it spoil the whole muscle salami, will the chorizo go back into fermentation and become too tangy or will they all be absolutely fine.
As always any advice is much appreciated.
Many Thanks
Lee