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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Safe to dry out kosher salami at room termperature?
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. |
Posted to rec.food.preserving
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Safe to dry out kosher salami at room termperature?
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. |
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Safe to dry out kosher salami at room termperature?
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/ |
Posted to rec.food.preserving
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Safe to dry out kosher salami at room termperature?
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/ |
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Safe to dry out kosher salami at room termperature?
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 |
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