Incipient Drops of Tuscan Fat
Interesting new development on my tuscans. A handful of tiny drops of fat on the surface, which were not there two days ago (see photos below, and look closely for the small, gleaming beads of liquid fat).
I've seen similar weeping fat in prior salami (though much more excessive), but I thought that was due to temperatures that were too high, and perhaps conditions too dry. But, these have been kept consistently below 60F and at or above 70% RH for the last several weeks. Anyone know what physically causes this? I've been reading the very interesting (and detailed) Marianski book (http://www.amazon.com/Art-Making-Fermented-Sausages/dp/1432732579), but haven't gotten to anything on this yet (I'm bogged down in a section on the innumerable variety of bacteria and their properties and functions).
One interesting thing is that I only see this in spots where there is no mold (though it may be happening in other spots as well but the white mold is just absorbing it as it oozes out, so it's not visible).
Posted by Jamie
