Made an Nduja in a 100mm casing a week and a half ago and noticed the casing is has a lot of air pockets now. Should I try to rewrap in a dry curing sheet or let it ride? I’m concerned I might not be able to rewrap because it’s a spreadable salami.
by kwikkatxr7
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Should I try to rewrap in dry curing sheet or let it ride?
Nah, it’ll be fine. There might be a tiny bit of oxidation, but nothing to fret over.
That’s a loose bung.
I make these commercially, this is totally normal!
You will get oxidation, if it’s minor it’s nothing to worry about, if it’s more then just a little discoloration it might impart a metallic taste to the Nduja, but just take off the discolored part and you should be fine.
This is why I don’t use artificial casing, they don’t stretch or reduce in size as they dry. When you use natural casing you want to fill them almost to breaking point, so when it dries it clings to the meat, artificial casing will tend to always leave air pockets like that.
As the meat loses moisture, it shrinks and separates from the casing. It happens to my salami all the time.
I made a bunch of superhot nduja (tons of calabrian pepper) years ago, vacsealed and froze some packages. I just found a 500g package in my freezer and have been eating it the past month. Stuff lasts forever once it hits low enough available water, and is vacsealed.
This looks great to me. And normal.