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As always, thanks for the reply. I totally relate to what you are describing from the vacuum sealing but the oily surface I encountered was there when I first took the salami from the Umai bags. I had to “mop” the surface of those salami before vacuum sealing. After when I reopened salami, the oily surface was back and I’m sure the vacuum sealing contributed to that but I have never encountered a surface to this extreme. They taste fine, but they just do look present well.
Factors I have contemplated 1) was my fermenting temp higher than other times, it was summer? 2) could the fat ratio contribute? I have been changing up the cuts of meats used 3) it was an actual “pressed” sopressata but my first pressed batch did not have this issue
Could it be any of the above or a mix or them?