www.sausagemaking.org

So I've been kicking this around but wanted to throw it out to members with more knowledge than I. If a salami is case hardened somewhat, obvious darker ring but 30% or close weight loss I understand the look and texture may not be perfect but my real question - is it harmful to eat it. I understand without the appropriate water loss it wouldn't be shelf stable but I tend to think with the culture and cure it is safe to eat if refrigerated and consumed in a few days. Thoughts?

Do you have a vac-pac machine? If so, or you can get access to one, vac-pac it for a couple of weeks - it's said to 'even things out'.

HTH

Phil

I do - have one wheels - thanks really just wondering if something slightly to moderately case hardened needs to be binned. I tend to think it is safe to eat but....

I Have eaten several salamis at the 30% mark. I think (my opinion and experience) that if the 30% stage is reached quickly enough it is ok. I have had some salamis that case hardened, they eventually lost the proper amount of weight, but when cut open had the smell of funk. I think they took way to long to lose the weight (improper Aw change) and did not smell appetizing. The nose knows...

Logically, if they've case hardened, they lose lots at the edge and none in the middle.

So 30% is an average of the two. One may be 50% and one 10%. As such, the 50% should be safe, and the 10% not so.

To my mind, if you don't even the two out, the product won't be safe.

Phil