Casing Material is pulling away from Salami

[Dan Shankle]

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 and I am noticing air bubbles or blisters of casing NOT adherring to the meat…It 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 — doc@docshankle.com

[Dan Shankle]

OK, as promised here is a photo of the casing material separation I referred to earlier. This is after one week. I am including the URL below as I and a tech have spent the morning on Photobucket attempting to find a link that beings with IMG…it doesn’t happen

s287.photobucket.com/user/docs9788/media/100_3940.jpg.html?o=0#

Anyway…I’ve been assured this is NOT a cause for concern…even though videos CLEARLY show casing material TIGHTLY adhering to meat. 🙂
When we did the things the OLD way…and procedures weren’t EXACT someone got sick or worse….so IF it seems we OLD timers “WORRY” tooooooo much, there IS a reason! Thanks for the replies.

“Doc”

[Mark OBrien]

Ditto. I was just getting ready to pose the same question. I’m a first timer but also carefully followed directions for Soppressata. Any concern about the casing material pulling away and creating air pockets in the chub?

[Jim]

I posted an answer to this question on another thread of this forum. Check it out. Hope this helps
http://www.drybagsteak.com/forum/5-sealing-questions/3626-zip-tied-salami-developing-air-pockets-after-1-wk?start=6#7298

[Mark OBrien]

Thanks. I saw your reply after I posted my comment. ~3 more weeks of aging…looking forward to see the end result.

[Author]

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