HAM spelled backwards

Salami calabrese: Day 7

My salami are now seven days old. This is not a conventional birthday, but I thought every week seemed like an appropriate time to wait between weigh-ins. In the past I have weighed them every other day, which is a little excessive. It helped to make a really great graph, but was more trouble than it was worth.

I have been keeping the temp at 55 degrees F and the humidity as high as I can. I’ve been keeping a pan of water in the chamber and usually once a day I turn on the humidifier to keep the environment nice and moist. I’m not sure that the white mold is growing on the outside, but that’s OK.

Here are the current weights of the salami bundles and their average loss:

#4: 290 grams (39.8%)

#4 (blue): 324 grams (35.3%)

#5: 327 grams (39.1%)

#6: 367 (38.5%)

At first I was a little worried that the salami were losing weigh too fast. After all, you try going seven days without food and see what happens to you. However, I checked my salami logs from previous projects and this is a trend that always seems to happen. The salami have turned out fine in the past, so I’m not too worried.