Fermented salami help

Discussion in 'Sausage' started by jonssmokehouse, Jul 11, 2013.

  1. Hello guys,

    I'm making salami over the weekend and have some questions about fermented salami.

    Although we like to think we are salami masters (highly unlikely) we are but amateurs when it comes to fermenting at warm temps. I have the Bactoferm F1 culture and curing salt #2 which we will combine with our standard ingredients we use every year. 

    The recommended temp is roughly 20-30c for about 24 hours. (Not 100% sure on humidity id guess 80%)

    Question:

    I don't have a fermentation chamber, was just wondering what you fermentation veterans think I can do to compensate? Could I just find a room with enough humidity and bump up the central heating? Any advice is much appreciated. 

    Jon.
     
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You really dont need a special fermentation chamber. Use your smoker if its electric or rig up an 80w light bulb. Your needing 80* temp and 60-70% R/H for fermentation with the Bactoferm. Use a small glass pan with salt on the bottom (bout 1/8") and just barely cover with water. This should give you target R/H.
     
  3. Thanks nepas, in that case i have this box i made for biltong a while ago that i could use as it has facility for globes...are the air vents an issue? will it dry too quickly and get case hardening or does is require airflow during fermentation process? (Second image is old and doesnt show the air vents like in 1st pic)

    There is also a fan that could be used if needed, not sure if would help.

    j


     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    YW

    Man i sure could eat some Biltong right now. Been awhile since i made some. Nice Biltong box you have there.
     
    Last edited: Jul 11, 2013
  5. I think i made a big mistake,  I made a 15kg experimental batch of salami and used the curing salt#2.  I added 25g per kilo which was about 370g.  Was i meant to add the curing salt #2 to the normal salt, or is is ok to just use the curing salt? I think i just lost 15 kg of salami

    Edit...I just realized recommended dose is 2.5g per kilo.  The 25g amount per kilo i did is potentially very dangerous. 
     
    Last edited: Jul 12, 2013
  6. shannon127

    shannon127 Smoking Fanatic OTBS Member

    What were the percentages of Sodium Nitrate and Sodium Nitrite in the Curing Salt?
     
  7. The curing salt #2 mix i used is:

    6% sodium nitrite

    4% sodium nitrate

    Mineral salt (341)

    Colour )123_

    I did not add any other salt.
     
    Last edited: Jul 12, 2013
  8. Sounds like you already know the answer, 1500ppm nitrite and 1000ppm nitrate is 10X what should have been used.


    ~Martin
     
  9. Yes, the packet recommended 4.5g per kilo, so it's about x6 more than recommended. I can remember reading the directions and have used it before, just had a brain fade, what a waste!
     
  10. I have no idea what guidelines they're using, it's 10X what's recommended here in the USA, but it's a mute point because, either way, it's far too much.


    ~Martin
     
    Last edited: Jul 12, 2013
  11. shannon127

    shannon127 Smoking Fanatic OTBS Member

    I was hoping that you might have used the Austrailian equivelent of Nitritpökelsalz.    This is only 0.5% Nitrate, in which case you would be OK.   However, you are way over on Nitrites and while not over on Nitrates you would have to age your Salami for quite some time.

    BTW Nice cabinet
     
    Last edited: Jul 12, 2013
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Jon, evening... Just saw this thread.....   Below is a link to RH with different salts...    There are others but this will get you started..  Hope it helps....  Some recipes call for different RH values....     

    As far as the "overage" of nitrate, someone should know how long you could hang the meat at a temp that will allow the nitrate to convert  completely.....   It may take 5-10 years for the meat to be safe....    Not sure if it's worth it....   but it could be darn good after a 5-10 year aging process.....  

    http://www.conservationphysics.org/satslt/satsalt.php
     
  13. 5-10 years, this made me laugh.  Thanks for info.

    Thanks to everyone else for advice as well, i managed to do another small experiment batch and is fermenting as we speak. Ill post pics soon.
     

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