The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Salami with oily surface › Salami with oily surface
The fermenting temp would have been under the 75 degrees but I am guessing it was closer to the 75 than other times. But unfortunately, this was not something I was documenting in my notebook. My earlier batches were typically low 70″s. If you had complete control, what would be the “perfect” temperature?
Good to know about the class 1 augmented with back fat. That is exactly how I was doing all my sausages in beginning as I thought that would be the best way to control the % fat in the mixture. Then after reading so many recipes on the internet referring to pork shoulder and other cuts, I assumed I was doing it wrong, so more recent salami have been made using cut up boston butt that I have tried to evaluate and calculate the % fat and then add back fat when needed to get to the 20%. That batch of sopressata had no additional fat added but I do not recall what I did with respect to the natural fat in that cut. I’ll go back to my original method of lean with 20% back fat. Thank you.