cured salami question?

Discussion in 'Sausage' started by bayoubear, Mar 5, 2010.

  1. bayoubear

    bayoubear Fire Starter

    Was wondering that if a dry cured (texturally speaking) salami could be made using standard refrigerator temperatures. I would assume if so then perhaps cook it in the oven to 150F then hang in fridge for a month or few? Also would think to follow a recipe using cure #2. Interested in the opinions of those here.
  2. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    Hmmm once you reach about 90*F, you'll start to render off all of the fat, then depending on your fridge, say if it's a frost free, "texturally speaking" it'll dry out the salami so dry you'd need a hacksaw to cut a slice off.

    If you left it less time then it won't dry out so bad but it would suffer some major dry rim and proabably be too soft in the center. or go bad on the inside.

    With spring upon us soon I think you'd have better luck hanging it in a garage with a make shift chamber such as a large paper grocery bag or something to hold in it's own moisture. Even then it would be a gamble.

    An optimum temp would be in the mid 50s and humidity @ around 70-75%. This is hardly the enviroment of a properly operating refrigerator.

    Huh....unless it was an old messed up one one opertating like this...[​IMG]
  3. bayoubear

    bayoubear Fire Starter

    Thanks for taking the time to reply. 75 deg in my garage today so thats out... I was hoping for maybe a modified technique or method to use here but looks like it is just not meant to be. This summer ill construct a cabinet or convert a fridge but for now such an expense is out of the question. I'll tinker around a bit and see what I can come up with in the meantime.
  4. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    I'm sure you have a couple humdred lying around for emergencies.

    Not having enough space to hang a sausage sounds like an emergency to me [​IMG]
  5. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Like Dan said, perty tuffta do in a fridge an the warm temps have put an end ta the traditional way a doin em. See, that's why they was made in the cool temps, ya got em all done so ya could eat em durin the summer.

    Check on craiglist er such, sometimes ya can pick up a perty good used fridge what could perty easily be converted. I like Dans real well, gatherin up the parts ta build one. My cellar stays cool enough most a the time ta hang stuff, but when the temps in mid summer start stayin high, even that warms up to much.

    You'll make some a the best sausage ya ever had when ya make yer own!

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