Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on July 07, 2023, 09:48:02 PM
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Salami de Arles on left, Salami de Genoa on right.
I bought Marianski's The Art of Making Fermented Sausages. Had never even heard of Salami de Arles till I looked at his recipes. It intrigued me, as it seemed like the essence of Salami. Meat, cure, starter, salt and sugar. The Genoa, we will see. About 5lbs of each. I decided to get away from the big 3 inch casings. These are 42mm & 50mm dried hog casing, respectively. Tried to stay at about 16 inches, as you can see we pushed the last one.
68° & 85% RH for 72 hours, then. 57° & 75% RH till a loss of 35%. I am hoping half the time of the 3 inch!
(https://i.imgur.com/MyEgf3Mh.jpg)
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Now if I can get O2 to take a call from me and give me some tips on how to use my Hanna pH meter, will see when they get down to about 5.0 reading.
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Gonna give the Salchichon another crack. It only called for 48 hours of fermentation, so will make it tomorrow.
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The only thing I know about Arles is that Van Gogh lived and painted there for a bit. Been doing some studying of him lately during my worldwide tour over six weeks, several cities and countries, and plenty of art museums as I am embarking on seeing 400+ of his original paintings during that time. Unfortunately, I am not going to Arles this trip, but that is on the bucket list.
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In the picture I only see a Humidifier, I think. No Dehumidifier?
Only thing I've made beside Pepperoni is Summer Sausage and Genoa Salami.
The Genoa Sausage took longest, about a month to lose the weight.
Sent you a PM Bentley.
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The humidifier is all it seems to need in the fermentation stage, it seems to keep it at target. Where things get weird is the drying stage. I have to take the humidifier out and put dehumidifier in. It then works all the time to keep things at 75%, that I just don't get!
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Getting up to finish the Salchichón & Chorizo now. they only require 48 hours appx fermentation, so I hope all for will be close to the correct pH on Monday.
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Added the Salchichón & Chorizo today. So it's Arles on left, then Salchichon then Chorizo in foreground and Genoa back right! You can already see the Arles & Genoa turing color. Yesterday they were the color of the Salchichón.
(https://i.imgur.com/I4otQtJh.jpg)
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My brain couldn't handle doing that many different ones at same time, Haha
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It was 2, half days of work. With the 35% loss, you really need to do more. This seems to be the extent of what the fridge will handle and still have good air movement. You start off with 15lbs. and end up with 9.75. It is like BBQ with the loss in size, no wonder they have to charge so much for it!
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What's moving the air, the humidifier ?
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There is air movement when the compressor comes on. I have a fan, but found that there is enough air movement when the fridge cycles that I do not need the variable fan.
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Gotcha...
I had a fan in mine and took it out. Thought it was drying out the outer parts of the sausage.
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I decided if I was going to have a Hobby that could potentially kill people, I better take it as seriously as possible. I bought a Hanna pH meter to get those numbers right! used it today for the 1st time, easy calibration and also easy to use for readings. The Arles & Genoa are probably gonna take the whole 72 hours of fermentation. They are in the mid 5's. The Salchichon and Chorizo are much closer after 24 hours and are close to 5.3.
(https://i.imgur.com/1oZ79OLh.jpg)
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This is just a post for me to document the change in color as it ferments and cures.
(https://i.imgur.com/MyEgf3Mh.jpg)
(https://i.imgur.com/I4otQtJh.jpg)
(https://i.imgur.com/cLsPN4sh.jpg)
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So the Arles is fermenting slower the the other 3. It tests at about 5.43 pH this morning, and the other 3 have hit their numbers. So off to the caves of Mayberry, for I am hoping about 12 hours to get under that magic 5.3 pH. Surprisingly the closet is 67° and 77% RH. so very close to the fermentation numbers.
(https://i.imgur.com/oe2ib9Ah.jpg)
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Now the Genoa, Salchichon & Chorizo have hit their Numbers. 5.04, 5.07 and 4.98 pH respectively! You can see the mold starting on the Genoa. So now the fermentation chamber becomes the Drying Chamber. Temperature goes to 57° and the Relative Humidity goes to 80%!
(https://i.imgur.com/HaH3M1Wh.jpg)
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Day 4. Never sure why the Mold 600 works so well on some and not others. Maybe the dehydrator move much more air then the hydrator! Or, maybe I should have sprayed the Salchichón & Chorizo during fermentation and not wait till drying! Oh well, good notes for next time.
(https://i.imgur.com/mul9elch.jpg)
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I have the Mold-600 but forgot to use it on the salami I made. Haha
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Bentley, what is your plan on how you will consume each of those items you made (hoagie, sausage sandwich, etc.)?
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Not sure if the Arles is gonna make it, it just got below 5.3 by a hair and am not sure how it will turn out. The rest, well the Chorizo is for a friend that helped me make this stuff, so I will try a few slices, but they are gone. The Genoa & Salchichón, maybe a couple of sandwiches, but my favorite way to eat is either a Ritz or Triscuit, with Easy Cheese!
Bentley, what is your plan on how you will consume each of those items you made (hoagie, sausage sandwich, etc.)?
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Day 8.
(https://i.imgur.com/xjkxDpkh.jpg)
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Looks like the mold is gonna take hold on everything!
(https://i.imgur.com/zSTFGKSh.jpg)
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Definitely making it's way around. Even on the samples for Ph testing.
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From L to R. Salchichón, Chorizo, Genoa. All are 37% loss or more, but only the Chorizo has the texture that I like the other 2 do not seems as hard. That always makes me worry, did I do something wrong!
(https://i.imgur.com/fjFyLGdh.jpg)
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Not sure about the texture etc. but they look great.