Looks great redzed! ive been making all kinds of fresh and smoked sausages for 30 years! dry curing is my new love. Im the green horn you commented on my salumi questions. thanks again for any feedback!

oh and redzed. I forgot to mention and ask.. when i went for the second incubation, i took my friends advice and and did it in a bustub, covered with plastic wrap and then a dark lid. it started to get some bad mold growth on it so i wiped them down with vinegar 2x, once after 36 hours and then agai...

Hello cheztodd, welcome to the forum. I hope that by now you transferred the salami to your curing chamber. Threre should be no exudate from the sausage during the fermentation. Yes there will be water formation but that is usually condensation from the higher humidity in the chamber. Can you descr...

Sorry but I think I have more questions than answers. Don't understand the liquid discharge you are referring to. I ferment in a warm high humid environment so there is a lot of moisture during this process but I'm not looking for discharge from the meat. What's your pH? Also might help if you tell...

Hi, ive had a couple issues. my first batches of Salumi didn't stay pink. I use RM-52 and let it hang in my kitchen at 80 for about 24 hours. then dipped in 600. drying chamber maintained 55 degrees and 75% humidity. it seems to stop at about 38% weight loss. Flavor is good but didn't stay pink and ...