First post
I made some smoked salami a couple days ago using the recipe below. I only used .2% Dextrose and .1% table sugar. I 'cold' smoked the salami for 3 hours right after I stuffed it but it was a hot summer day so was about 100 degrees in the smoker, then I let the salami ferment in the kitchen at 75...
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IMHO - what size of casing did you use? (that question is related to Cure#2 used in your recipe).
3 grams of sugars even with T-SPX will drop pH around 5. Staphylococcuses will work also below 5.0 (around 4.78) or they will go to dormant stage and when pH will return above 5.0 they will work.(and...
