I used a recipe from Two Guys And A Cooler with two adjustments. First I doubled the amount of paprika. I wanted a really strong paprika flavour for this one. Honestly, I feel like I could have added more. Second, and this was unintentional, I didn't use a binder. Just straight up forgot! I pulled the smaller of the two last night and cut into it. It was sitting at around 35% weight loss. Texture was good, though I want the other one to go super dry. Flavour is on point except for feeling like I could add even more paprika. Nice little late warmth from the hot paprika. I won't push the heat any further just to keep it accessible to more people. I've got it vacuum sealed now in the fridge until my friend's wedding on the 17th, but I'm wondering if any of you more experienced folks have any tips for further drying a salami that's been cut into
by TheRemedyKitchen
3 Comments
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Well done OP that looks fantastic!
Nice color on those! Always yes to more paprika and garlic for kulen. Binders are not need for salami at all btw, it likely just dilutes the flavor and retains unesessary water
As to your question it wont dry further if vacuum sealed of course, but the issue is if you put them back up to dry after cutting them open the exposed ends will start to oxidize and develop off flavors. Better to dry them whole to 40-45% and then cut to size & vacuum seal. You could try putting one of the dry curing wraps or clingwrap on the exposed ends?