sausage instructions
Howdy Gang,Thought I would pass along initial fermentation condition attempts.I have attached a word document with my notes.Here are some pics:
|
Tuscan salami in kitchen oven with hygrometer/thermometer, pan of water behind it, damp towel on bottom of oven (electric)
|
|
closer view - this is the Extech 445814 "Humidity Alert" hygrometer positioned so that I can see it through the oven window
|
|
full view of oven with local meat inspector
|
|
Genoa salami - this is the large styrofoam box in which we received a frozen turkey
|
|
salamis on a platter - 1 quart pyrex measuring glass of water - hygrometer - box is in the basement next to the dry curing chamber/fridge
|
|
closer view - this is the remote reporting thermo-hygrometers that Jamie showed us in the class
|
The pictures of the oven show lower readings for temp and RH than my notes indicate. They drop as soon as the door is opened. They seem to recover pretty well when the door is closed. If they do not, I turn the oven on "warm" VERY briefly. Have already burned small holes in the damp towel on the bottom of the oven. Should try re-arranging things to put it on a low rack.
I did turn the sausages this morning to try to retain shape. The Genoa sausages, being so large and heavy, were getting a flat side on the bottom. I was able to manipulate that away. Will have to do that daily for the next week. The Tuscan ones do not have much of a problem with mis-shaping, and they only have 36 hours to go until it's into the dry curing chamber.
I was pleased to see how easy it is to get satisfactory conditions.
I hope everyone else found little problem in doing so.
Later,
Jim
