Help: Salumi – Not Turning Redish

[Tom Giovingo]

Hey Everyone,

Looking for some help here. I have used this product for dryaging steaks but for the first time tried making salumi. I made two versions, the Soppressata and Homemade Salame Finocchiona Recipe, followed every detail in the recipe and on the videos. I have a wine cellar in my basement and used that for the fermentation processes. After 48hrs the Soppressata turned a bright red and i removed it to the refrigerator. The Finocchiona didn’t turn too red. I left it for another 48hrs and it started to go a little reddish but still nothing close to the Soppressata or the videos. After hanging for 4 days I felt i should get it in the refrigerator and did so.

Thoughts? What should I do? Is everything Ok?

[Jim]

Did you not get any color change? Sometimes the spices that are in the sausage make it difficult to compare the color.

[Dennis]

What was the temp in your wine cellar?

I posted here making the salami for the first and posted photos.
The temp I fermented mine was 70.7 degrees and as you look at the photos you can see the color change

See here. http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/3883-making-salame-finocchiona

It turned out better than expected

[Kevin]

I’m somewhat in the same boat with the same exact sausages. In about 5 hours from this post, they’ll have been fermenting for 72 hours. They have been hanging in one of my unused ovens, which is around 69-70 degrees roughly. They’ve changed color but not to a deep red as I’ve seen in videos and other posts. Can I expect these to darken? How long should I wait before placing into fridge?

Finocchiona on left, Soppressata on right:

[Jim]

Hi Kevin,
They look good to me from here. I think Computers and Cameras tend to fool the eye. You can make things darker or lighter depending on your camera settings or screen adjustment, etc. I would get these into the fridge if they have been hanging for 72 hours.

[Dennis]

I wonder if the bactoferm is ok? Maybe check the expiration date and also was it kept in the freezer before you needed?

Also did you use non chlorinated water?

If you used tap water, boil it for say 10 minutes the let it cool to room temp before you mix it.

That’s the only thing I can think of

[Kevin]

Thanks Jim. The darker red pieces that you see in the second pic is what I expected to see thru out based on pics I’ve seen. If you feel that they’re good, I’ll get them in the fridge in the morning, which will be about 76 hours total.

[Jim]

Kevin,

Hard for me to tell for sure just looking at pics, but more fermentation time will not benefit them at this point.

[Rick frazier]

I am having the same issue with my first batch of artisan pepperoni. Just over 48 hours and virtually no color change. Kit and bactoferm all brand new. Do I move to refrigerator anyway?

[Author]

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