13
Sep
Let the salami hang at room temperature 20 C 68. For most of the curing you want the humidity between 70 and 75.
The humidity goes back and forth between 904 and 688.
Salami curing temperature and humidity. This does lower the humidity but as soon as the compressor turns off the humidity is straight back up to 85 and this is with no food in it. Im guessing that as a salami dries it will release moisture it loses into the atmosphere of the fridge increasing the humidity. The relative humidity elsewhere is somewhere in the 50-70 range depending on the room and time of day.
However the temperature varies between 67F19C and 76F24C. The recommended target range is 60F15C for temperature and 70 for relative humidity. So far I am not having bad mold problems just a few tiny flecks of white acceptablegood mold.
Humidity is actually a little low it should be at least 65 and up to 80itll take a while to dry if its higher but if its too low the outside will dry out before the center does and will form a barrier that will impede osmosis and keep the inside of the meat from drying out. 13 Zeilen The short version that works for me at home. Let the salami hang at room temperature 20 C 68.
Keep your sausages hanging at room temperature 65 to 80F for two to three days. Now you need to dry your sausages and turn them into salami. Hang them in a place that is about 50F to 60F with about 80 to 90 percent humidity.
In most cases you. It leads to fewer variations in temperature but you dont need that level of accuracy is for temperature and humidity around meat curing being close is good enough. Dry Cured Salami Quick storytime I was to a Parma Factory in Italy recently after the 3 months of control on Parma Ham the boss said the Parma is hung in a room with huge windows on each end the smell was heavenly.
Find a place with a temperature that is constantly around 55 F. Depending on the season and where you live this could be a refrigerator or a regular box. Check the temperature with the thermometer before deciding on a place.
Once you find a suitable place store the salami there for about two months. After two months your salami will be ready. This curing chamber allows full control of temperature and humidity and can go from low 30s to 80-90F if you need to and humidity can range from 40 50 to 99.
There are some caveats but in general it can handle growing mushrooms and making other things. Salami aficionados are often struck with an intense urge to ferment and cure their own sausages. A simple curing chamber carved from an old refrigerator is large enough to accommodate most home sausage makers needs.
When you start curing sausage for the whole family however a small climate-controlled salami room may become a necessity. What is the perfect temperature for curing salami. Ideally youre looking for a temperature between 50 and 60F.
That range is key. Anything above 60F and youre creating an environment that bacteria loves not the good kind. Ideally youre looking for a temperature between 50.
I must do my due diligence and warn you that salami production is considered a HIGH RISK product. And its because through the entire fermentation drying and curing steps the product is working in the danger zone above 4C 40 F and below 65C 140 F. For most of the curing you want the humidity between 70 and 75.
Below 70 and you run the risk of the outside of your salamimeat drying out too fast which means moisture is trapped on the inside leading to spoilage. Curing is between 40-55o F. While maintaining a relative humidity of about 70 personally I maintain a temp of 46 o F.
In nature it is difficult to find such. Hang dry cure in cool humid temperatures When it comes to hanging your salami you ideally want to be hanging them in temperatures between 12-16 and 70 humidity or above. You dont want an area with too much air flow as this can cause case hardening.
Duct tape for the cables and command adhesive strips for the humidity temperature controllers and power outlets. For curing meat and salamis I prefer 75 relative humidity. Avoid too high humidity as that will cause excessive mold maybe even unwanted mold types and even sticky yeast buildup on the surface.
Cool temperature is also an important factor for making good salami. It is important to keep the cantina cool so that the exterior of the salami does not dry out to early. This would inhibit an even consistency in the finished product.
For the purpose of this page the temperature in my cantina stayed at around 7C for the 4 weeks of curing. I calibrated them per your instruction and set the humidity to 80. I set the rest of the settings hi and lo again per your instructions.
I havent put any meat in the chamber yet until I can workout the problems. The humidity goes back and forth between 904 and 688. The alarm seems to always be going off.
In order to cure meats such as pancetta coppa or salami you need an environment with specific temperature and humidity levels. Generally spoken the temperature should be between 12 and 16 degrees and the relative humidity between 60 and 80.