Thanks for that. I'm relieved. The first two attempts had to be chucked out - one stunk bad in the center. Have made a few changes (higher humidity, took out the fan from the cabinet and use a mould culture) this time and it seems much better. I'll lower humidity a bit and wait it out then. What wou...

Hi, I've just cut open my salami after about 5 weeks drying. They've hit 35% weight loss but still feel a bit squishy. After cutting one open, the middle looks a little moist and raw still (see attached pics). It smells good though. Just wondering what to do? Should I continue drying the rest of the...

if you used the amount of salt on the online version of Marianski's recipe it probably will be a bit too salty. Just compared recipes. The online version uses 39g of salt p/kg + the cure and the book version uses 30g p/kg + the cure. I followed the book - so almost 25% less salt. Hopefully it will ...

Yes straight from Home Production of Quality Meats. I kind of doubt it will make a big difference but what do I know. I've seen this in other recipes and books too. I think I saw the River Cottage guy do this too with bacon? if I remember correctly. For reference, cure recipe is: 1000g... 2.2lb Copp...

I've just put a coppa in the fridge for curing. I followed the recipe for the cure mix ALMOST to the letter. Except the bit I didn't read correctly. Which was to put half the cure on, seal in bag and then apply the second half after 5 days or so. I put all the cure mix in by mistake. Does it matter?...

I have one hanging almost the same as yours - only difference is I didn't wrap mine in anything. It's rolled like yours and has the skin off but fat left on. It's been hanging for 9 weeks now. And it still needs to loose about 5% to get to the target weight loss. Smells great and I'm getting impatie...

ewanspeirs wrote: ↑

Sun Oct 13, 2019 18:39

yes - salt + bottle-cap - that's the method i used, worked well.

Bob K wrote: ↑

Sun Oct 13, 2019 12:25

Adrian-
The Inkbird should have instructions on how to change the offset.

To Calibrate: https://www.neptunecigar.com/tips/how-t ... hygrometer

Thanks! Looks like mine is 2 points out. Pretty close.

How did you calibrate your inkbird hygrometer?

It's settled then. Next batch I won't use the fan.

Thanks for the tips.

I should also ask the question, can the salami be saved or should I cut my losses now?

It definitely doesn't smell good like the pancetta you may have noticed.

Greetings Adrian! It definitely looks like dry rim. That's great. Thanks for confirming. Noted about the other issues - actually I think there was sugar in the recipe now that you mention it. That was from memory. OK for the fan then, it's spring here in Australia and the fridge does come on severa...

Hi from Australia. So this is my first batch of salami. It's something I've been wanting to do forever. Not too long ago a neighbor moved out and left a full sized fridge in their driveway with a "free" sign on it. I took that as a sign that the time was right to build my cabinet :) Fast forward a f...