Advice on Salami making please

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zebtax

Assistant Cook
Joined
Mar 29, 2022
Messages
1
Location
North Carolina
Hello everyone. So I am new to fermenting sausages and salami etc.. I have some GREAT books about it and have done a lot of research and videos' etc.

I made a batch 2 days ago of salami. Everything was followed exactly as it should be and I used the starter culture as the recipe called for. The chamber for the first 72 hours of fermentation is set properly..68 degrees 85-90 percent humidity.

All ingredients were fresh.

So here is the question.. is there supposed to be a sour/bad smell coming from the fermenting salamis? It is pretty strong and started pretty quickly after I placed them in the fermenting chamber.
 

dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
7,157
Location
Waterdown, Ontario
Hello zebtax, Welcome to DC!

Wow, I had to look up "fermenting sausages" as I had never heard of that.

We do have members here that are into sausage making, hopefully one will be able to help you. Have you also tried other forums that are specifically for curing and sausage making?

I have made wine and beer and, IMHO, anything that needs fermenting is going to give off a smell. Sour is not necessarily 'bad'.

Other than those comments I'm afraid I can't help. 'Bad', 'sour', 'smell' are all pretty subjective.
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
28,378
Location
near Montreal, Quebec
Welcome to Discuss Cooking, zebtax. First off, I have never cured any salami, so definitely not an expert. I'm not surprised there is a smell. There is a culture, to grow micro-organisms that will lower the pH so the bad micro-organisms won't be able to grow. When curing vegetables, the sour smell is how you know that the fermenting has started. Sour smell is associated with acid and lower pH.
 

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