Maybe 20 minutes. Yes, there is definitely some toughening of the casings. I planned to spray with mold before hanging, so I wondered if a dip would help them now.

Disaster! Salami fermenting in my oven (turned off), 48 hours on, and I forgot they were there. Turned on oven to cook! Arrgghh!
Pulled them out and rushed to my wine fridge.
Is there any chance they are worth keeping?

Thanks for the tips. I will try some fat and meat ground together next time. You have given me some useful things to consider for my next experiment.

Thanks. Ok, I will make sure that the rest dry off a bit longer.

I have sliced my first banquet bag cacciatore as it has reached the right weight loss. Flavour is good but the mouth feel of the fat maybe not so nice. The bags were the 50mm size as my first salamis were a bit hard for my preference, and I tried to make this batch with bigger pieces. Will the salam...