Sloan Salami: Little to report

My Tuscans have firmed up considerably over the course of the last week. I have been misting now only once a day and my temp and humidity have remained constant, in the same range I reported last week (63-67F/60-65RH). I have no mold.

With that said, I am increasingly paranoid about case hardening. A couple of things that I don't know what to make of: (1) the outside of the salami is shiny and even a little greasy and (2) on one salami there are a couple of small, non-protruding blisters of liquid below the surface. I have tried to photograph these pockets, but struggled to get the detail with my camera. Try to look just above my thumb in the photo. What could these things mean?

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Posted by Erika

Nov 08, 2009

Peter Berg said...

it is hard to tell from the picture, but it could be an air bubble. As long as the humidity has been above 60% you should not have a problem with case hardening. If you have more than one, you might want to cut in to one to see how it tastes...

Tim said...

I have the same type of bubbles and they have always been air bubbles as Peter suggested. The greasy/oily skin is also normal

In later stages of curing they start to weep oil. If you see the Madonna with a tear in one of them... Well, you decide how to milk that for $$

Thx,

Tim

Erika said...

Thanks guys. You know how I would milk that one, I'd charge for viewing and build a *SWEET* curing chamber.

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