Salami fermenting at higher temperature ?

  • vlad_ageru
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4 weeks 3 hours ago #14838 by vlad_ageru
Salami fermenting at higher temperature ? was created by vlad_ageru
Hello,

I would like to proceed with the salami kit I've added recently purchased, and the instructions ( eg. video here
) mention to leave the salami ferment at 65 to 70 degrees Fahrenheit. Unfortunately, currently where I live it's quite hot and the oven would probably have 85 Fahrenheit.

Would 85 degrees be an issue, or would it just speed up the fermenting process ?

Any tips ? Should I just wait until outside temperature drops, maybe when fall properly sets in ( October, November ) ? That would be a bummer since I'm dying to try the salami kit :D

Regards.
Vlad

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  • Hillbilly John
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3 weeks 5 days ago #14839 by Hillbilly John
Replied by Hillbilly John on topic Salami fermenting at higher temperature ?
This on my bactoferm package:
"For slow-fermentation and large diameter salami, or products with diameters of >3”. Slow culture targeted for fermentation temperatures 65°F-80°F. For traditional fermentation the temperature should not exceed 75°F."

www.meatprocessingproducts.com/19009.html

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