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Hanging sausage notes - A little less than a happy high
komos
komos
Hanging sausage notes
Typical of projects of this sort, I am fretting over nearly every detail. On the upside, nothing seems to have gone wrong yet. The casings have a tacky feel to them, which every source has indicated means that they haven't dried out and are still working as the semi-permeable barrier that's necessary for a proper fermentation and cure. The smell of the meat is strong, but not overpowering and more than a little reminiscent of the duck we hung a while back. We used pink salt to ensure that botulism won't be an issue. All told, it's a good start.

Nonetheless, I worry. The temperature has been right, but humidity levels are a little high for this sort of thing. Last night I noticed that there's a bit of a bloom on the casings. While it appears to be the good kind of mold that gives slow-cured dried sausages like salami their characteristic white exterior, I'm a little concerned because I don't know what the timing of the bloom should be. This is especially true since we didn't add a starter culture to the meat and are relying largely on the hope that good molds will win. If they do, the casings will have a protective layer that will help with the overall flavor. If not, the chain may be unfortunate by the time we get back on Monday. Given that J- has entrusted the maturation to me, I may well be wringing my hands a fair amount over the next couple of months.
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Comments
oceanic From: oceanic Date: July 2nd, 2009 09:14 pm (UTC) (Link)
You're fretting? Noooooo. ;D

Well, we'll see. There's really not a lot you can do about it at this point but wait and hope for the best. Plus, salami with the white outside is really tasty, so this could be a very good thing.

If it's... unfortunate... we'll just have to have another sausage party. Oh noes.
clayrobeson From: clayrobeson Date: July 3rd, 2009 12:47 am (UTC) (Link)
Now I'm hungry. :)

Edited at 2009-07-03 12:47 am (UTC)
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