FoodBanter.com - View Single Post - Safe to dry out kosher salami at room termperature?

Geoffrey S. Mendelson

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/