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cured calabrese sopressata

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captssmarcello View Drop Down
Scullery Servant
Scullery Servant

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Post Options Post Options   Thanks (0) Thanks(0)   Quote captssmarcello Quote  Post ReplyReply Direct Link To This Post Topic: cured calabrese sopressata
    Posted: 22 February 2016 at 10:54
I'm puzzled about what happening to the making of sopressata for the last 2 years.
My first batch this year swelled up after 2 days after putting them in the cold room.
Same thing Happen to my 2 batches last year. Is the cold room the problem.
I've been making theses salamis for 25 years.
Cold room temperature 5 degrees Celsius with 75 to 80 % humidity.
Anyone knows what causing this condition?
master of sopressata
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 March 2016 at 19:01
Hello, Marcello, and thank you for dropping by.

I am not sure of the answer to your question, but I will see if I can find a solution for you.

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Percebes View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 22 March 2016 at 04:31
A couple of things are likely going on. Twenty five years of success and suddenly things are going sideways-Something in your process or materials must have changed.

What are you using for casing? 2 1/2" beef middles are best- Have you changed casing to fibrous or collagen in last 3 years. Especially so early on it is unlikely that it is case hardening.
This almost sounds like the membrane is not permeable and the gases and moisture are being trapped.
Were they well soaked dependant on type?
Were the casings well pricked to encourage moisture and gas release?

I am not concerned with your spices, but curious as to salt %-type of sugar and %-type of cure and dosage.
Was a starter culture used? What type and dose?

If a starter was used, Did you incubate high humidity-90% RH above 28c for 15-20 hours before taking to the cold room?.
Is there a cross breeze or any ventilation in your cold room?

Your cold room temps indeed seem quite low if using a starter-
For aging-I have best success with 10C-12C and 55% to 65% RH

I usually press for 5-7 days after a week of aging. This usually corrects the shape and provides uniformity
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 July 2017 at 02:40

All  I know is that it is quite similar to the one made in the Island of  Mallorca (Balearic Islands, Spain). 

Hope you are able to solve your dilema .. 

Have a wonderful summer. 

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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