Thanks Butterbean and Bob K! Reassuring. I'm looking forward to the art.

Thanks! Will the smell dissipate or change or get stronger?

PH - what device do you recommend?

Thank you for the response! I went with a recipe from Taste of artisan (Victor Vitaly) Ingredients 500 g lean pork butt trimmings 300 g beef chuck 200 g pork back fat (or fat trimmings) 28 g kosher salt (3% total salt content. Salt in Cure #2 accounted for) 2.5 g Cure #2 2.0 g dextrose 3.0 g sugar 3...

Hi all - new to dry curing and this website. Had a question that I'm sure you veterans can answer. What should fermenting (day three of three) salami smell like? There is a distinct oder - my daughter said it smelled like meaty corn chips. Dunked them in mold 600 before fermenting. White mold is for...