Oh and the other thing is that by now the smaller sausages that you made 4 weeks ago should be quite firm and dry. Cut one open . It should be firm , the meat bound together and the colour even . If they are , and you have any left after "tasting".. cover them with wax, put them under oil or place them in a Vacuum bag .
If when you cut them open they have a hard outer crust and are hollow inside... DISASTER.. They have dried too quickly and you did not keep the humidity up around the 70 - 80% .. Better luck next year .. It may be that the salamis are the same.
Remember , in Italy at the time the salamis are made, the weather is cold, wet and constant , and the cellars often have dirt floors and humidity climbing up the walls. So when we try and make traditional preserves here , we need to imitate the same conditions.
The larger salamis should be getting firm , but they will not be ready for anouther month or two.
Bocca al Lupo
To be able under all circumstances to practice five things constitutes perfect virtue; these five things are gravity, generosity of soul, sincerity, earnestness and kindness.
Posted by: kamas dofus | June 17, 2009 at 01:35 PM