I used the two guys and a cooler hard salami recipe with one minor change, I used elk for the lean beef. I added salt at 2.5% along with instacure #2 at .25% to the cubed meat then chilled it for about an hour in the freezer. After grinding I added the remainder of the ingredients including flavor of Italy (1/2 tsp mixed in 1/2 cup distilled water). I then mixed and stuffed into 76mm fibrous cases and also wrapped a small amount in plastic wrap. pH was 5.97. After going into my oven with the light on for 11 hours pH was 5.75. Temp had peaked at 85°. It had not fully developed the reddish cured color or the firm texture. Portions of the stuffed salami were turning red, only the bottom of the chub wrapped in plastic wrap showed reddening and firming. Most of it felt soft and looked the same as when I stuffed it. Within the last 2 hours, the stuffed salami has evenly reddened and is looking like it should. The plastic wrapped chub is still lagging behind. This seems like a long time to achieve the cured color and texture. I don’t have a lot of salami experience for comparison, this is my second batch. I know that I have longer to go for the desired pH drop. Is it normal to not have the firm texture and reddish color after 11 hours and is there anything I should be concerned about?
by the_sausager