On Jun 23, 9:54 am, Steve Wertz wrote:

http://tinypic.com/fullsize.php?pic=5y8jj4j

I haven't tried the cheese and salami yet.

Hmmmmmm. What's that white stuff on the salame. Had some Boar's Head
sopresetta that after a week or so opened but in the fridge developed
some white coating. What is it? Can you eat it? Do you scrape it
off?

"stark" wrote in message
oups.com...
On Jun 23, 9:54 am, Steve Wertz wrote:

http://tinypic.com/fullsize.php?pic=5y8jj4j

I haven't tried the cheese and salami yet.

Hmmmmmm. What's that white stuff on the salame. Had some Boar's Head
sopresetta that after a week or so opened but in the fridge developed
some white coating. What is it? Can you eat it? Do you scrape it
off?

Could it be fat that has leached out of the meat as it dried in the fridge?

Jon

On Thu, 28 Jun 2007 05:15:03 -0700, stark
wrote:

On Jun 23, 9:54 am, Steve Wertz wrote:

http://tinypic.com/fullsize.php?pic=5y8jj4j

I haven't tried the cheese and salami yet.

Hmmmmmm. What's that white stuff on the salame. Had some Boar's Head
sopresetta that after a week or so opened but in the fridge developed
some white coating. What is it? Can you eat it? Do you scrape it
off?

Back in the day when salami was on my shopping list, I use to buy
Columbo and it had a white rind. It was edible, but eating it
depended on if you eat a hardened rind. A lot of people won't even
touch the rind on brie and camembert. How weird is that?


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On Thu, 28 Jun 2007 16:08:00 -0700, sf wrote:

On Thu, 28 Jun 2007 05:15:03 -0700, stark
wrote:

On Jun 23, 9:54 am, Steve Wertz wrote:

http://tinypic.com/fullsize.php?pic=5y8jj4j

I haven't tried the cheese and salami yet.

Hmmmmmm. What's that white stuff on the salame. Had some Boar's Head
sopresetta that after a week or so opened but in the fridge developed
some white coating. What is it? Can you eat it? Do you scrape it
off?

I should have searched first... it looks like eating it depends on if
you can eat the casing or not.

www.alanskitchen.com/Ingredients/Meat/Salami.htm
.....the mixture is either stuffed in an edible natural or non-edible
artificial casings and hung to cure. The casings are often treated
with an edible mold (Penicillium) culture as well. Mold imparts
flavor and prevents spoilage during the curing process. Most salami
have the mold or the casing removed before being brought to the United
States market. Purists insist that the mold should be left intact.



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On Thu, 28 Jun 2007 20:44:46 -0500, Steve Wertz
wrote:

On Thu, 28 Jun 2007 20:37:28 -0500, Steve Wertz wrote:

On Thu, 28 Jun 2007 05:15:03 -0700, stark wrote:

On Jun 23, 9:54 am, Steve Wertz wrote:

Hmmmmmm. What's that white stuff on the salame. Had some Boar's Head
sopresetta that after a week or so opened but in the fridge developed
some white coating. What is it? Can you eat it? Do you scrape it
off?

It's dried milk powder. It's rubbed on a lot of real
salame/salamis. Not sure why, but it is.

Hmm. Now I'm not so sure. I often saw dried milk on the
ingredients and figured thats what was on the outside. It may be
some sort of starter culture.

I'm betting that the salami casing was removed for the American
market, but some mold spores remained (you know how mold is). What
stark sees is probably benign penicillium mold.



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On Sat, 30 Jun 2007 01:48:18 GMT, Steve Wertz
wrote:

That is a real dry-cured sausage in a natural, German-style hog
casing. At least that's how I associate those kinds of casing,
to Thuringia. I'm pretty sure it's mold, but I never really
thought about or researched it. The bext sausages have this
character.


All the more reason not to suspect anything foul.



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On Sat, 30 Jun 2007 03:45:44 GMT, Steve Wertz
wrote:

On Fri, 29 Jun 2007 20:01:29 -0700, sf wrote:

On Sat, 30 Jun 2007 01:48:18 GMT, Steve Wertz
wrote:

That is a real dry-cured sausage in a natural, German-style hog
casing. At least that's how I associate those kinds of casing,
to Thuringia. I'm pretty sure it's mold, but I never really
thought about or researched it. The bext sausages have this
character.


All the more reason not to suspect anything foul.

I still have one of those two sausages and I licked the white
stuff on the outside. It doesn't have any taste at all.

Perhaps I should try scraping it off and snorting it?

Seriously though, does anybody know what that white stuff is?

You didn't read what I posted? OK... here it is again:

www.alanskitchen.com/Ingredients/Meat/Salami.htm
.....the mixture is either stuffed in an edible natural or non-edible
artificial casings and hung to cure. The casings are often treated
with an edible mold *(Penicillium)* culture as well. Mold imparts
flavor and prevents spoilage during the curing process. Most salami
have the mold or the casing removed before being brought to the United
States market. Purists insist that the mold should be left intact.


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On Sat, 30 Jun 2007 03:45:44 GMT, Steve Wertz
wrote:

On Fri, 29 Jun 2007 20:01:29 -0700, sf wrote:

On Sat, 30 Jun 2007 01:48:18 GMT, Steve Wertz
wrote:

That is a real dry-cured sausage in a natural, German-style hog
casing. At least that's how I associate those kinds of casing,
to Thuringia. I'm pretty sure it's mold, but I never really
thought about or researched it. The bext sausages have this
character.


All the more reason not to suspect anything foul.

I still have one of those two sausages and I licked the white
stuff on the outside. It doesn't have any taste at all.

Perhaps I should try scraping it off and snorting it?

Seriously though, does anybody know what that white stuff is?

I'm far from sure, but this is from "Charcuterie" [pp179-80] by
Ruhlman and Polcyn:
"Mold is not desirable, but some mold is not harmful. Rule of
thumb: Fuzzy mold, no matter what color is bad, as is any mold that is
not white, and should be wiped off the surface with a clean cloth
soaked in brine (1/4 cup per quart...), just as cheese makers do with
some cheeses. Fuzzy mold (usually it has a greenish cast) can even
dig through the casing and damage the interior; if you find evidence
of it, be cautious, throw the sausage away and try again. Dry white
mold, the kind one often sees on dry cured sausages, is generally
considered to be good mold in that it prevents bad molds from growing,
feeds on the oxygen on the surface of the sausage, and creates a
protective layer, not unlike smoke."

The book also speaks of beneficial bacterial cultures which sausage
makers use to produce lactic acid and thereby reduce the pH of their
products to about 4.9 to retard the growth of harmful bacteria like
the one that produces botulinus toxin. (Bactoferm F-RM-52, p. 179)

Could the white stuff you see on the sausage in question be either of
these two flora? I've seen it too on saucison sec in France, but I
always just thought it was salt, which would appear not to be the case
since it tasted of nothing when you licked it.

By the way, do you often lick sausages?
--

modom

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"modom (palindrome guy)" moc.etoyok@modom wrote

By the way, do you often lick sausages?
--

I am so tired of seeing a sausage to the Dance of the Seven
Veils.

"cybercat" wrote in message
...

"modom (palindrome guy)" moc.etoyok@modom wrote

By the way, do you often lick sausages?
--

I am so tired of seeing a sausage to the Dance of the Seven
Veils.


DO the Dance of the Seven Veils.

On Sat, 30 Jun 2007 02:13:35 -0400, "cybercat"
wrote:


"cybercat" wrote in message
...

"modom (palindrome guy)" moc.etoyok@modom wrote

By the way, do you often lick sausages?

I am so tired of seeing a sausage to the Dance of the Seven
Veils.


DO the Dance of the Seven Veils.

You're losing me.
--

modom

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"modom (palindrome guy)" moc.etoyok@modom wrote
DO the Dance of the Seven Veils.

You're losing me.
--
http://en.wikipedia.org/wiki/Salome_(opera)



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On Sat, 30 Jun 2007 11:06:57 -0400, "cybercat"
wrote:


"modom (palindrome guy)" moc.etoyok@modom wrote
DO the Dance of the Seven Veils.

You're losing me.
--
http://en.wikipedia.org/wiki/Salome_(opera)

But sausage? Is this a castration joke?
--

modom

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On Sat, 30 Jun 2007 12:09:49 -0500, "modom (palindrome guy)"
moc.etoyok@modom wrote:

On Sat, 30 Jun 2007 11:06:57 -0400, "cybercat"
wrote:


"modom (palindrome guy)" moc.etoyok@modom wrote
DO the Dance of the Seven Veils.

You're losing me.
--
http://en.wikipedia.org/wiki/Salome_(opera)

But sausage? Is this a castration joke?
--
Doh!
--

modom

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