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- Fri Jan 31, 2014 19:54
- Forum: Dry Cured Meats and Sausages
- Topic: [USA]Salamini Italiani Alla Cacciatore
- Replies: 26
- Views: 37171
Hello All, I know this thread is a bit old but I'm making the same style Salamini and I had some questions about mold production during fermentation. I'm on my 3rd day fermenting in somewhat non-ideal conditions. For the first 24hrs the location was difficult to keep the RH up. It was around 55-65% ...