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Salami
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woodywoodduck View Drop Down
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Joined: 15 September 2010
Location: Harrisburg PA
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Points: 146 		Post Options Post Options   Thanks (0) Thanks(0)   Quote woodywoodduck Quote  Post ReplyReply Direct Link To This Post Topic: Salami
    Posted: 11 February 2011 at 21:29
Remember I was asking for a Recipe on how to make Salami the way you see it with the mold growing on it and it is Dry Cured and not smoke cured?
Well, the other Day I was watching the History Channel and they had on a program about different Foods and how they were made...just so happened that they were showing the Salami that is made where mold grows on the outside of the casing...
 
What I was looking for was how they do it..
 
Pretty simple Really, All I have to do is come up with a recipe to use that I like and get hold of the 1 ingredient that is needed to make the mold grow on the outside of the casing..
 
For Others who do not know it, like I didn't
 
They use what is known as Penicillium  it is mixed with water and sprayed on the casing after it is stuffed in the factories and then the casings are left to hang in a 70 degree climate controlled room....that is what causes the mold to grow on the casing and into the meat  and gives Salami the Taste and Texture it has...
 
Just something I found and thought I'd pass it along in here
 
 
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Boilermaker View Drop Down
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Joined: 23 July 2010
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Points: 685 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 11 February 2011 at 21:48
Excellent information!  I know that penicillium grows naturally on bread.  I wonder if one could culture it from moldy bread?

Rivet is a food scientist, perhaps he knows.
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Hoser View Drop Down
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Joined: 06 February 2010
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 12 February 2011 at 03:22
Is Fermento a substitute for that perhaps? I see it included in lots of recipes for different dried sausages. 
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 12 February 2011 at 07:20
Woody, I think I saw packages of that in the sausagemaking company link you sent. Check under "new products" I think they had 3 different types of strains, one for salami.
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Melissa Mead View Drop Down
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Joined: 17 July 2010
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Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 12 February 2011 at 08:32
Originally posted by Boilermaker Boilermaker wrote:

Excellent information!  I know that penicillium grows naturally on bread.  I wonder if one could culture it from moldy bread?

Rivet is a food scientist, perhaps he knows.


The 1623/Grantville Gazette series from Baen addressed this once. (It's about a modern West Virginia town transported to 1632)I don't remember the specifics, but it's a lot more complicated than you'd think. You might be able to find details on the Baen's Bar website.
Melissa

http://carpelibris.wordpress.com/
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