We, the neighbour and I, made salami after using the chamber for dry ageing beef. Mine is Hungarian, his is Italian. I have made salami before, which was very successful, even though did not have the chamber then.
I smoked mine, his is not. After the first week, the Italian is exuding what feels like fat, throughout its whole length, and this has continued. Mine is as per normal. I don't have a problem with this, we remove it with a mix of vinegar and water. Has anyone had a similar experience ? I think it is probably the result of the red wine his recipe called for.
Thanks for any input,
Gus
Greasy Salami
Re: Greasy Salami
Gus-
It would be helpful to add more information like recipe used, procedures used etc. . The more the better and pictures are also very helpful.
It would be helpful to add more information like recipe used, procedures used etc. . The more the better and pictures are also very helpful.
Re: Greasy Salami
Thanks BobK,
I will get to info re the recipe used, and other items you mentioned,
Thanks,
Gus
I will get to info re the recipe used, and other items you mentioned,
Thanks,
Gus
Re: Greasy Salami
Turns out, the problem slowly resolved itself. It seems the neighbour overdosed the red wine. That considerably increased the drying time by bringing with it, not fat, but a yeasty film. That is now gone, the salami has resumed its drying, now white mould growing, in week 10.