The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › First Salami Batch Temperature › First Salami Batch Temperature
June 9, 2014 at 9:04 pm
#8256
RickMember
quote chefcalderitas1″ post=5547:
Hello to Everybody,
I just received my salumi kit and decided to make my first salami recipe, Finocchiona, it was quite a challenge to fill the bags with no air pockets, but after a couple of tests I was able to get it right.
I live in Panama and the average temperature is somewhere around 80 degrees fahrenheit with relative humidity is 75%, do I have to leave my salamis to ferment the whole 72 hours or is it different with this temperature and humidity?
I just received my salumi kit and decided to make my first salami recipe, Finocchiona, it was quite a challenge to fill the bags with no air pockets, but after a couple of tests I was able to get it right.
I live in Panama and the average temperature is somewhere around 80 degrees fahrenheit with relative humidity is 75%, do I have to leave my salamis to ferment the whole 72 hours or is it different with this temperature and humidity?
Thank you and best wishes,
Jorge
Yes leave them hang the 72 hours for proper fermentation. Follow your instructions that came in the bag that UMAi sent you and you will have great results. 80* is a good temp.