Salami Project: Day 4
I have decided to weigh my salamis (individually) every other day. The recommended weight loss for a finished salami is between 30-35%. Today I was very pleased to discover that, on average, the salamis have already lost 18.04% of their weight!
I also made up another batch of the Bactoferm 600 mold (M-EK-4) that I ordered from the Butcher and Packer website. After it had incubated for 12 hours, I diluted the solution with water to prepare the salamis for dipping. This particular mold is known as Penicillium nalgiovense and has a a white, powdery appearance when growing on the sausages. The Bactoferm 600 mold works in three ways to benefit the salami’s development in the drying stage. By encouraging the growth of good bacteria there is a lesser chance of bad bacterias, or “badterias”, taking hold and ruining the meat for consumption. This “good” surface mold also helps to lower the pH of the salami and improve the flavor. Finally, the mold helps to discourage case hardening, and the development of a dry, gray ring within the meat.