After 8 weeks of curing, I tasted my salami and it was extremely salty. To the point of being inedible. I followed recipes the best I could. Pretty disappointing. I guess I'll just have to try again.

Red, Thank you very much for the advice. I am relieved to know that I am somewhat on track. I am interested to see your comment about the TSP-X culture. I did use that and followed all of the recipe temperatures. I will remember to go a little warmer next time. Thankfully I set my controller to kick...

I looked at the other drying time post and it looks like waiting is still a good idea. I did use Mold 600 and they have a nice white covering. At this point are they safe to eat? Does waiting longer make them safer to eat or just develop more flavor? Should I expect them to continue losing weight? I...

Hello Salami Experts, I have learned so much from this forum, website and books. Thank you very much for all of your insight and advice that I have gleaned from these posts. I currently have 2.8 kg of pepperoni, 2.9 kg of sopresatta and 4.0 kg of smoked paprika salami curing in my homemade curing ch...

Ray, that is one mighty fine looking pie. Check your PM, I'll send you one of my favorite recipes. Gulyas, the csabai salami looks very much like what I am looking for. This recipe looks very similar to what I am looking for. I was able to use Google Translate and got about 90% of the recipe transla...

Chuckwagon, Thank you for your response. Most of the post I have read on this forum have been from you, so I very much respect your opinion. I am in the middle of my second read of Marianski's "The Art of Making Fermented Sausages" and it was either in there or on this board that was mentioned that ...

Hello Everyone, I have been reading this forum for the past week or so. I have recently finished my curing chamber and am just about ready to jump into my first cured salami. Is anyone familiar with Salumi Artisan Cured Meats ? It is owned by the Batali family and has amazing cured meats. They have ...