Is it safe to dry out a kosher salami--with or without the
wrapping--(specifically Hebrew National) at room termperature? If so,
what would be an unsafe ambient temperature?

Thanks.

wrote:
Is it safe to dry out a kosher salami--with or without the
wrapping--(specifically Hebrew National) at room termperature?

No.

If so, what would be an unsafe ambient temperature?

From around 40f to 160f. If you meant the opposite, i.e what would be a
safe temperature, 160f (55c) is just about right. However the salami will
have a "cooked" look and taste.

I haven't seen a Hebrew National salami in almost 10 years, but if memory
serves (which it rarely does anymore), it's more like a large hot dog in
an artificial casing. Although kosher sausages and salami are available
almost everywhere here, I have never seen a Hebrew National one. I have
seen one brand from the U.S., but it was not well known.

Why do you want to dry it? If you want to preserve it without refrigeration,
I would not suggest it. I don't think there is enough salt or nitrates in it
to "cure it".

If you want to have that "dried salami" taste and texture in a kosher product,
then I suggest that you dry it in a food dehydrator that can reach 160f or in
a warm (160f) oven. Place the salami on a rack over a pan to catch drippings
and leave the oven door open a crack to keep the moisture down. This will
require a well ventilated kitchen.

Since you are in no danger of the salami falling apart when sliced, you
can slice it thinly and it will dry much faster.

The thicker the slices the slower the drying. In my dehydrator at 160f it
takes thinly sliced meat 3-4 hours to dry, 1/2 diameter sausages in casings
take about 24 hours.

Since the sausages I dry are not made with drying in mind, I store the
dehydrated ones in the freezer.

Geoff.

--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 IL Fax: 972-2-648-1443 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/

Thanks for your reply. I do want that "dried salami taste and texture."
I grew up in NYC where you see salamis of all kinds (kosher and
non-kosher) hanging from deli ceilings.

wrote:

Is it safe to dry out a kosher salami--with or without the
wrapping--(specifically Hebrew National) at room termperature? If so,
what would be an unsafe ambient temperature?

I don't think you can dry a salami not specifically made for it
(although I'm one of the jammers/picklers in the group, not one of the
meat-curers).

You'll either have to find one, try Zabar's http://www.zabars.com or
koshergourmet.com for a start on hunting one down or make your own

http://recipes.chef2chef.net/recipe-...8/154286.shtml It does not
look like it's KLP, though.

B/

wrote:
Thanks for your reply. I do want that "dried salami taste and texture."
I grew up in NYC where you see salamis of all kinds (kosher and
non-kosher) hanging from deli ceilings.

Try www.kosher.com. They have several variations on dried salami, one might
be what you want. I have never bought from them so this is a pointer, not
a recemendation.

Geoff.


--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 IL Fax: 972-2-648-1443 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/

On Mon, 13 Mar 2006 12:58:54 -0800, e.dashwood wrote:

Is it safe to dry out a kosher salami--with or without the
wrapping--(specifically Hebrew National) at room termperature? If so,
what would be an unsafe ambient temperature?

Thanks.

Being a Brit that is landlocked, I have no idea what Hebrew National
salami is or looks like! When you go into our supermarkets you just get
"salami" - if they have a specialist delicatessen counter, which most do
not. However, I have some suggestions as to books which might help you.

The first is "Preserving" by Oded Schwartz published by Dorling Kindersley
(ISBN 0751303453). In this, the author has instructions and recipes for a
number of salamis including "Garlic and Herb Salami" and "Chilli Salami".
The instructions for both of these recipes state:

"Hang up in a cool, dry, dark, airy place (between 6-8 deg c/42-46 deg
F)for 4-6 weeks, or until they have lost about 50% of their original
weight. Wrap in greaseproof paper and refrigerate until needed."

The second book is "The River Cottage Cook Book" by Hugh
Fearnley-Whittingstall published by Harper Collins (ISBN 0002202042) in
which he says:

"The salami should be hung individually by the string loops in a
cool-well-ventilated place where the temperature is not likely to rise
above 12 deg C."

Hugh Fearnley-Whittingstall is well-known in the Uk for his "River
Cottage" series in which he describes his success and failures in setting
up a self-sufficient smallholding (a sort of small farm). The series can
be found on DVDs too and in one he shows you how to make sausages, salami,
and other types of preserved meats. I don't know if the "River Cottage"
series has been transferred to Region1 DVDs, but its worth looking out for.

I hope this is of some help.
--

Old Rocker