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The final phase in the
making of dry salami is the drying phase. After the necessary incubation
phase, the salami is dried under expertly and precisely controlled circumstances.
The drying reduces the moisture content of the sausage and can take 30 days or
even more, depending on the sausage recipe.
The reduced moisture content
not only changes flavor and texture of the sausage, but it also prohibits the
growth of spoilage bacteria. In addition, the United State's
USDA requires certain nitrates to be added to meat products to prevent
botulism, a type of deadly bacteria that may grow in many food items.
During the drying phase, the salami casing will exude
salt, which some mistake for mold. Often, certain sausage recipes do give out
mold during the drying process, and this is natural and imparts flavor
complexity. The salt or mold (depending upon the recipe) is wiped off of the
salami as it is harmless.
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