Handmade salami made in the fridge

This salami was made to test an alternative solution to traditional curing in an air-conditioned environment, with controlled temperature, humidity and air flow. It is also an alternative to using baking paper, which is a terrible wrapper as it was not designed for this purpose, cannot properly control moisture loss and does not adhere to the product, leaving a layer between the paper and the salami that is conducive to the emergence of unwanted molds. The refrigerator is very dry, so it is important to adapt an environment in which humidity is preserved. Ventilation is also essential for moisture exchange dynamics to occur.

The first attempt was made with a cardboard box, which did not work, the humidity was not preserved, I believe due to the cardboard's porosity and ability to draw water. The second solution tested, which worked, was a plastic box with a computer fan connected to a rechargeable battery and a 3.5V charger. This adaptation created an environment that maintained high humidity (close to 80%) and the light ventilation necessary for the correct maturation of the salami. The low refrigerator temperature delays maturation a little, but does not degrade the quality of the salami.

The box needs to be the height compatible with the salami, in this case the box is 33cm high and the salami casing is 30cm long, with the shortening by tying the ends the size was perfect. Adapt according to your needs.

You can control humidity by opening or closing a gap in the box lid. At first the salami is very moist and the humidity increases quickly. Open the lid slightly until the humidity stabilizes around 80%. If the humidity gets low, just close the lid. Checking once or twice a day is enough.

Ingredients for homemade salami made in the fridge

• Ham – 1000g;
• Salt – 20g – 2%;
• Black pepper – 2g – 0.2%;
• Ginger powder – 1g – 0.1%;
• Nutmeg powder – 1g – 0.1%;
• Dehydrated garlic – 4g – 0.4%;
• Fennel – 2g – 0.2%;
• Curing salt 2 (6% of nitrite, 3% of nitrate and 93.75% of salt) – 2.5g – 0.25%;
• Antioxidant (with sodium erythorbate) – 2.5g – 0.25%;
• Red wine – 20g – 2%.

Preparation of artisanal salami made in the refrigerator

Cut the meat and fat finely with a knife or grind into a fine disc;

Mix all the ingredients well until the salami dough becomes sticky. Approximately 2 minutes. You can mix with your hands, using an orbital mixer or kneader.

Embed in straight collagen or natural beef casing measuring between 45mm and 60mm, depending on the desired thickness of the salami. In this case I used 45mm collagen casing.

If using collagen casing, hydrate it for a few minutes in water with 10% salt.

Poke holes with a pin/needle or pricker to remove air bubbles that are trapped between the casing and the salami dough. Air bubbles oxidize the fat and create areas with a different color and rancid taste, which is why they need to be removed.

Weigh each salami and record the initial weight.

The use of starter culture is optional. If you use wine, the fermentation phase is optional as the wine acts as an acidifier. Fermentation in salami generates lactic acid and protects it through acidification. The starter culture adds flavor and aroma through enzymatic action that is fundamental in the formation and color stability of the final product. The starter culture also has lipolytic and proteolytic activities, involved in aroma formation. Use if you want to add more quality to the product.

The refrigerator is very dry, so it is important to adapt an environment in which humidity is preserved. Ventilation is also essential for moisture exchange dynamics to occur. The plastic box fitted with a fan creates an environment that can maintain high humidity and the ventilation necessary for the salami to ripen correctly. The refrigerator temperature is generally around 4ºC to 7ºC, it is not the ideal temperature but the most critical thing is humidity and ventilation, so it is fully possible to make a great salami in the refrigerator.

Leave it hanging inside the box in the refrigerator until the salami has lost between 35% and 40% of its initial weight.

Salamis weight loss

SALAME 1

starting weight: 353g
final weight: 186g
loss: 47%

SALAME 2

starting weight: 363g
final weight: 188g
loss: 48%

SALAME 3

starting weight: 277g
final weight: 141g
loss: 49%

Final result of salami

The salamis were great, excellent flavor and consistency. The conclusion is that it is entirely possible to make great salami in the refrigerator, just adapt an environment with light ventilation and maintain high humidity.