Day 35 and the pepperoni is at 48%, and i think it is done, the center firmed up nicely, but most important to me, the flavor has mellowed, not the strong mold flavor, or smell it had last week, night and day from last week, the Salamis should be another 4 to 5 weeks as they are at 32%, and still a ...

Thats what i did Nick, the humidity would not come down, especially in the first month of drying, i ripped apart an old computer for the fan and power source, but it was too old to work. I found a website, www.coolerguys.com , and got a power adaptor for 10 bucks, a fan for 6 dollars and a reostat f...

One thing I did notice in the 5th picture nick, I looks alot like PACMAN, doesnt have anything to do with the sausage, just noting it,LOL

Hey nick, it looks like it just needs more time, I am experiencing the same thing, i have not cut the Salami yet, but the pepperoni is at 40%, and I deciced to leave it til 50%, It was definately harder than yours, but still alittle soft in the middle, My Salami is at 35%, and just by squeezing them...

No case hardening, but the center is not as firm as I would like it, so i am going to let them go to 50%, the wife likes them, there is a very strong flavor of what I think is the mold, kind of a sour flavor, I think its like the rind on a very aged cheese, not a bad flavor, but very strong. Is this...

You did a great job there nick, your mold developed alot more than mine, My Salami is at about the same weight loss as yours, I am keeping mine in a little longer, i cut open my Pepperoni today at 40%, and i still think it needs another week, the taste is great, but would prefer it alittle firmer, i...

I just noticed the date stamp on my photos are off, this picture was taken today, i will have to change the date on my camera,Tim

Thanks Chuck, I will remove them today, they are not big, and there are only a few on the Salamis, they have been there for a little more than a week or so. I had the pepperoni at 40% weight loss, so I cut one open this morning, It looks great and taste great, I am going to let them dry to about 50%...

Hi Chuck, here are some closer pictures of the spots, they ae only on the Salamis, and only a few of them, there are none on the pepperonis, do you think they are yeasts, and should i remove them? http://i1208.photobucket.com/albums/cc372/tsmodie/spots/DSCN1046.jpg http://i1208.photobucket.com/album...

Mine was up to 89% without the humidifier on, and I had to open the cabinet twice a day, I was getting smalldark spots on the suasages, and was worried it had too much humidity, I am also having good drying, despite the higher humidity, the pepperonis are at about 40% loss, I am going to cut one ope...

I used that calculator Chuck, but was confused by the results, maybe you could explain it better for me???

I would love to some pictures of these, if you could post some,Tim

Day23 and its going good, I have been having problems keeping humidity down, with out the humidifier, its hoovers around 82%, so yesterday I put a fan on it, It cost about 35 dollars for th total cost, I got a computer fan, 120v to 12v/5v adapter and a reostat to control the fan speed for 21 dollars...

here are some pictures of the spots, they are hard and crusty, did not wipe off, had to scrape them off, the second picture is of the paper towel that i wiped them off with, could this be dried meat juice caused by a pinhole in the casing" http://i1208.photobucket.com/albums/cc372/tsmodie/mold/DSCN1...