it looks like mold, but i was watching a show about prosciutto and salami and they were putting this white stuff or white paste on the dry cured meats.
2006-12-27 08:36:14 · 8 answers · asked by bluepuddle 3 in Food & Drink ➔ Cooking & Recipes
The salami ripens slowly in a cool, humid spot -- where water wicks away, meat and fat break down, and flavors develop and concentrate. Like in a brewery, a bakery or a cheese cave, salamis pick up flavors from the spectrum of wild yeasts and lactic acid cultures where they're cured, a process that our misty, cool climate nudges along nicely. "This is all about yeast we've got our own little microflora going on in the walk-in."
Weeks later, when the sausages are one-third smaller, covered with dusty white bloom and firm to the touch, they're ready to slice and serve.
Curing salt makes the salami safe from botulism and harmful bacteria, and gives it shelf life. Most cured sausages, Meyer says, are made with small amounts of nitrate for safety.
2006-12-27 08:52:13 · answer #1 · answered by ☼High☼Voltage☼Blonde☼ 4 · 1⤊ 0⤋
Salt.
It cures the meat.
2006-12-27 08:42:40 · answer #2 · answered by Christina H 4 · 0⤊ 4⤋
the white stuff is blobs of fat and salt, like suet. It's really great if your cholesterol is low........lol
2006-12-27 08:55:04 · answer #3 · answered by Anonymous · 0⤊ 2⤋
it's fat and or the curing paste (salt, sugar, and fat)
2006-12-28 04:21:29 · answer #4 · answered by eehco 6 · 0⤊ 1⤋
fat, or wax
2006-12-27 08:38:26 · answer #5 · answered by fastfakts 4 · 0⤊ 2⤋
fat
2006-12-27 22:47:22 · answer #6 · answered by lorriefur 2 · 0⤊ 1⤋
fat
2006-12-27 08:44:24 · answer #7 · answered by sdarp1322 5 · 1⤊ 2⤋
fat
2006-12-27 08:38:13 · answer #8 · answered by Anonymous · 2⤊ 2⤋