I have "dryager", the brand. it is set to curing mode not to dry aging mode. I completely control; Humidity (75-80%) and temp. (8-12c).
what else can cause case hardening?

Hello friends, I need your professional help. I have a dry ager fridge. I completely control its humidity and temperature through its sensors and through external controllers I added. Still, my salami dries out too quickly, creating case hardening. After several attempts and analyxing all the data I...

Thank you, this is very instructive.
I will do as you said, I have nothing to lose. I hope that the problem is only "tanginess" and not a problem with the texture of the final product (lumps or crumbs).

Thank you Redzed.!
I hope it will be edible, a lot of work wasted.
Next time less sugar or checking the meat more often...

Hi all,

My salami ph dropped to 4.6.
I need to check it more often next time.
Is it bad? Texture and taste?
Is there "too low" ph?

Thanks

Hi, I would love too see the revipe pls.

While enjoying the new book I found a typo (misprint) in one of the recipes.
Do you know who can I ask? Im looking for the correct ingridient in order to make this recipe.

Thanks!