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Good to know those ideal temps. I’ll keep it in mind as those numbers are pretty much the temp in that bathroom if I make no effort to alter. (I can raise the temp by leaving the lights on for an hour)
Any thoughts on the effect of the salami pressing? First batch of sopressata was all class 1 pork with no added fat as the recipe called for “pork”, did not mention adding fat, and I was using the lean cuts of pork as my meat at the time. I do not recall any grease release. It was very firm and possible too firm. Second batch was pressed again, but used pork shoulder or butt or some such thing. My wonderful notes state “Random pork – not lean but no added fat”. I translate that to the pork shoulder I mentioned before.