James, the easiest and best way to cure is to use the equilibrium method. That way we can be sure that we don't oversalt and have a lot more flexibility as to the curing time. In the EQ method, because we use so much less salt than in the conventional salt box method, the curing time is longer....

Black mould is not a good sign and especially if it is under the casing. Is the casing adhering well to to the salami or are there air pockets in between? If the spots are on the surface wiping with white vinegar would be better than a salt paste. A picture would be great.

Is the refrigerator a frost free model and does the refrigerator have a fan that circulates air on the cooling cycle?

Also curious as to why you left the glass shelf in at the bottom?

I have some in the chamber right now aswell. I add some fennel seeds to mine as I like that licorice taste.

Thank you redzed, much appreciated!

:D Thank you kindly

Learning a lot here...I caught the salt issue on my own, suspected added water might not be desirable, but didn't know anything about the double grind. I hate to say this but this might have been a great fresh sausage (assuming the cure #2 was eliminated). I'm wondering if that's not where this...

Very good info! Thanks for posting!

So if I wanted to make a Southern European Slow fermented salami, what combination of sugars would you recommend? And percentage of each? Dextrose and maltoderxtrin?

Those look good! I use wooden dowels and bamboo and have never had a problem.

thanks so much for the responses guys!
will try to do so.

Hey, all. This project is still ongoing (15% loss after 5 weeks), but I had a question..... Since this has a decent fat cap, is my target weight loss still 35-40%, or does that change with more fat?

I expected the weight loss to be slower due to the fat, so not concerned that it'll get there...

Metal slurry will accumulate with stainless steel plates and knifes too. IMO - stainless steel plates and knifes are good for cleaning and storage. But they also very soft (grooves and loosing sharp edges). They require often sharpening (if you are serious about meat grinding). I'm using Cabela's #...

ButterBean

Not sure how I missed this post but this is just amazing. AWSOME
If I spent a few weeks with you I would learn more than a few years of reading books.
I'm trying my hand at snack sticks as you know and if you would share your recipe it would be greatly appreciated.
Good job on all....

Excellent work Scogar! Now I gotta make some!

Poultry salami is not common in NA or Europe. In Asia salami where poultry meat is fermented, smoked and cooked is common. In North America hobbyists are not advised to make salami with poultry meats because a very large percentage of the meat that is sold to us in supermarkets is contaminated with...

Hamschata do you have a recipe you’d like to share!

Thanks Stefan it’s just curious that it’s only mentioned for this one. I haven’t made it yet I like to iron out in my head before I do.