Oh, I did add 20mL/Kg meat of sauvingnon blanc wine to the meat paste when mixing....

I tried to upload a picture of the salami from my phone but said attachment was too large. What do I need to do to upload the pictures?

So, I've made 7 different batches of salami in my chamber so far. Been at this for almost a year now...learned A LOT from this forum and other sources, but learning more everyday. Marianski's yellow book really put all the pieces together for me and gave me the confidence to get started making salam...

In Italy-they use only sea salt. It is consistent and has all the minerals in the right percentages to grow life. Mined salt from the ground -minerals different mine to mine and concentrations unknown or not listed on package. Some minerals in high enough concentration can affect microbial growth......

could be yeast growing on the chorizo in place of the beneficial white mould....

Thank you redzed.

To check your humidity sensor:
https://www.thesprucepets.com/how-to-ca ... er-1239116

You can have the fat too cold for grinding. If it is hard solid, that is not good as the auger compresses the fat chunk against the plate and will smear it. Learned that on my last batch of pepperoni... I now temp check multiple chunks prior to grinding and when it gets just above freezing, 32.5-34*...

Might work if you dose in small amounts. And with all due respect to Columbus products, (I liked most of their stuff), this crespone is a bit far fetched and far from the original. Sherry is probably unheard of in northern Italy . The only people that I know who drink sherry are Brits who sit by th...

And thank you for the pointers on high acidity wines. In a lot of my salamis I have been using Chianti which is a high acid wine made from Sangiovese Grapes.

Thank you for the reply redzed. I looked online and found this: Inspired by a recipe from the mountainous Brianza region in Northern Italy, COLUMBUS® Crespone Salami from well-trimmed, premium cuts of antibiotic-free pork. We season them with pepper, garlic and sherry wine, then stuff the pork into ...

I did not know there were so many different types of sherry wine. The one I am familiar with is the dark sweetened sherry. I don't know which one would be best for inclusion when making salami. Fino, Manzanilla, Amontillado, Oloroso, or a sweetened sherry? I'm thinking the bold oloroso, but that is ...

Very good info Eric, thanks for posting!

Interesting... Now I have to go check my cure #2. I thought all cure #2 was a standard ratio of nitrate, nitrite and salt. Stand by....

I ordered cure #2 from Anthonysgoods.com
This cure #2 says it is 6% Sodium nitrite and 4% sodium nitrate. I have been using 3g/kg.

The potassium nitrate you use- is it at a cut rate like the sodium nitrate? 6.25%/93.75%?? Or some other ratio?