As I stated above, I have serious concerns about leaving your salami at a temp of 65F for 10 days with no starter culture of sugar. That is way out of line in the way we cure salami.Kijek wrote:For 10lbs of porkHow much salt and cure 2 did you add, and did you also add some sugar?
1/3 tbs salt = 3 1/3 tbs total
2 tsp cure #2 total
Yes I didDid you cure the coppa in the fridge before you transferred it into your chamber?
While the salt and nitrates/nitrites do offer levels of protection from spoilage and pathogens, it is still a very high risk approach. Even when fermenting with cultures it is not considered safe if you don't reach a pH of 5.3 or less within 72 hours. It would be a good idea to read about bacteria here:
https://www.meatsandsausages.com/sausag ... g/bacteria
https://www.meatsandsausages.com/sausag ... eat-safety
I would also urge you to buy and read from cover to cover, Marianski's The Art of Making Fermented Sausages.
https://www.amazon.com/Art-Making-Ferme ... 0982426712