The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Zip tied salami developing air pockets after 1 wk › Zip tied salami developing air pockets after 1 wk
POSTED in another Section: Looks like Identical issue using 50 MM Zip ties and same recipe.
Greetings; I am a newbie to your product. I am 70 years of age, Have made sausage for 20 years, Hold a PhD and have taught sausage making at a local Community college. I received my order of 50mm casings last week and made a 5 pounds batch of Salami using your Recipe for Finocchiona on 10/21/2015 using your Zip Ties and following YOUR directions to the Letter. I am noticing as this Batch looses green weight it is pulling away from the casing…I LOOKS good…and I notice NO off odor…is this normal now that Vacuum packing is NO longer done and Zip ties are used for closing the casings? I am concerned. I got the casings as tight as I possibly could without breaking them. Of the entire batch (Three Ten inch, One eight inch and one 6 inch Salami) ONLY the short six-inch casing that I hand stuffed with the remnants from the grinder is adhering tightly to the meat. Should I be concerned??? I would HATE to throw ALL this meat away AFTER so carefully following the directions. Thank you…Dan Shankle — email@example.com