Rehanging Salami

[jpp7717]

I have a Italian salami in 100mm collagen casings hanging in my basement. It has lost 35% of its weight so i took it down and cut into it. From the look, i think the meat needs another week or two of drying before its finished. After cutting it in half can I just re hang the salami in the drying chamber which is at 55F and 70%RH?

[the chorizo kid]

well, i've done it a number of times, and i'm still around to talk about it. i cannot imagine what harm it would do.

[Dibbs]

What do you do with the cut end? Seal it with cling film?

[tommix]

When I cut off a piece of salami to "sample" I don't worry about sealing the cut end. The cut end will usually dry a little and kind of reseal itself anyway. When I go to use the rest of the stick I just cut off a thin slice and give that to the dog for a treat.
If I were to try to seal the end I would try rubbing some mineral oil on it, it will not get rancid like other oils or lard.

[bwalt822]

I just rehang it, no need to cover the exposed end. That would probably invite bad mold in the localized areas with higher humidity.