Dry bags not adhering to Salami

[Rick]

quote KAMANODENTAL” post=5554:

I had made some salami and so far they look good. (4 weeks into cure). When I stuffed the salami it looked good and tight with no air in stuffing. Now there are a few of the salami that have not adhered to the meat. Does this pose a problem? (They were not vacuum sealed ..sealer went south while packing). The salami look good and have lost 1/3 of the weight. Some are still not there yet. I dont know how to post pictures….will ask wife???? How long can you leave the salami in the bags and if left in bags what will happen? I am new to this and your help as always is appreciated.

Mahalo
Kamano
Hilo Hawaii B)

Hi

Hope i can help you some.

Did your sealer not draw and vacuum any air at all?

Im thinking that the bags held to the surface of the meat until the meat started to loose its green weight (water) Air pockets between the meat and casing can make for spoilage even though the meat has cure in it.

My advice would be to cut one of the chubs in half, check the meat and smell. If it smells bad like a metal or tin smell its prob bad. Also check for discolorations in the meat like gray areas, green areas. Keep in mind some pepper could leave black spots which is normal.

If you have the salami in the fridge you can leave in the UMAi bags for weeks. Do the squeeze test and check for firmness. If they are still squishy leave in the bags.

Pics can show us more of whats going on with your salami.

If you want to learn how to post pics try photobucketDOTcom