Thanks!

I understood that. I was perplexed how my curing went too fast which of course resulted in me having used the incorrect cure. I was wondering what size casings you were using for your recipe.

Whatever the case, you seem to have the process pretty well down pat.

Nice looking Cacciatorini. I'm always guessing whether I should use cure #1 or #2. I've done this recipe twice stuffed into hog 28 - 30mm casings. Marianski's recipe calls for #2 but on both occasions my salami have made it to 40% weight loss in 21 - 25 days (at 55 degrees and 80% humidity). I'm won...

Thank you very much. I'll give that a try.

I've been looking around the internet for a recipe for a Sicilian Sausage that I used to buy in the little mom and pop stores along the West Coast of Sicily - Messina south to Catania and Syracuse. I was stationed there twice, for a total of five years, during my Navy days when I would just walk int...

Glad that worked out for you. Fuet was the second salami I attempted. You had better results than I. Mine was still squishy up to 37% weight loss. I used an old grinder that sat in storage for 15 years. The plates were corroded and the sharpness of the knife was questionable. I used this grinder for...

I don't have 2 chambers either. I have had good success doing my fermenting in a plastic tote with lid, like rubber made brand totes, in a warm spot. I put the salami in a clear plastic bag in the tote as this keeps the humidity up. Depending on our weather at the time I leave the tote in a warm sp...

This is my first post on this forum. I've got to start somewhere... I think you're probably right on commercial production using multiple stages. Here's a discussion that uses the multi-stage process. It states the reason to do it this way is to ensure the meat has a constant supply of salt. https:/...