Spiced salami is not prepared with heat — it is made safe by fermentation (curing) and drying.
§1. Batch information
| Field | Value |
|---|
| Batch number | ____ |
| Date for start | ____ |
| Recipe / product | ____ |
| Starter culture | ____ |
| Mold culture (if used) | ____ |
§2. Recipe and addition
- 01Meat and fat (type and quantity) noted.
- 02Salt weighed according to recipe.
- 03Nitrite dosed according to current limit values.
- 04Sugar for fermentation weighed.
- 05Spices noted.
§3. Fermentation — pH development
| Time point | Temp. °C | pH | Init. |
|---|
| Start | ____ | ____ | ____ |
| After 1 day. | ____ | ____ | ____ |
| After 2 days. | ____ | ____ | ____ |
| Target pH reached | ____ | ____ | ____ |
§4. Drying/maturation — aw and weight loss
| Uge | Temp. °C | aw / weight loss % | Init. |
|---|
| 1 | ____ | ____ | ____ |
| 2 | ____ | ____ | ____ |
| 3 | ____ | ____ | ____ |
| Done | ____ | aw ≤ ca. 0,90 | ____ |
§5. Release
- 01pH and aw within target values: yes / no.
- 02Surface and mold in order.
- 03Sensory assessment (taste cut aroma) approved.
- 04Batch released by (name + date).