For those interested, I've been testing out using sous vide as a method for the fermentation step in fermented salami.
Due to the fact that the salami takes a couple months to dry, I'm still waiting on some results before making any assertions. I've seen this mentioned briefly in Modernist Cuisine, but I've not yet met anyone that has done so. There's certainly an application for this, but I'm not suggesting it's in anyway a replacement for more traditional methods.
I'm curious to compare the results between traditional and sous vide fermentation. The fact that there is water loss in traditional fermentation, but not in sous vide, is what's most curious to me.
Anyone else attempt this?
