Homemade Sausage Making

They were 3-5.6 range not 3-4

I will try again 3.8 - 5.4

I thought I posted this already. My lamb proscuitto has developed some green mould. Pretty sure going by photos on here that its mould 600(maybe too humid up back of fride). Do you think its mould 600 and should I brush it off?

Probably not P. nalgiovense, but another variant of penicillium mould. Leave it on unless its very powdery and coming off at the slightest touch. I see that your chamber is getting full. make sure that the items do not touch each other.

Thanks mate. Yea is pretty well full now and i make sure nothing touchs.

Is there a safety time frame when curing salumi? I have a coppa and 2x bresaola and a coppa that are at about 25% after 2.5mnths and one coppa that reached 35% about 3 weeks ago. Ones in chamber are pretty firm but I love the coppa at 35% and was planning to take rest to that %

Humidity average in chamber for last month is 79%

First pepperoni reached 40% so cut it At 40% i got some case hardening, also was in my opinion still too soft in centre and it kinda had hint raw meat taste. Hated it.. Chucked that sausage. Gunna take rest to 45 maybe even 50% loss. Any idea what comercial blokes take theirs too?

If the sausage is still soft after a 40% weight loss, drying it longer will not help. I suspect that what you have is the result of fat smearing, in other words the the fat was blended into the meat and the sausage will be soft no matter what you do at this point. Fat smearing is caused by grinding the meat and fat at warm temperatures, over mixing the meat, and or stuffing when too warm.

Ok bugger..

I will get there

Don't despair. It happens. Fat smearing is the number one cause of salami failures. A couple of months ago It happened to me with a huge Crespone. It's still edible, actually with good flavour, but way too soft and without the clear meat to fat definition.

Ok cool i did three seperate recipe hopefully the others are ok..

My pancetta has reached 30% weight loss. it was cured with salt and cure #2. so plan to slice some next weekend.
I was wondering if I cold smoke half for 4-8 hrs would it then have to be cooked to internal temp to be safe or is it ok to eat without further cooking because it has dried out in chamber?
Should I have smoked it after curing and before drying instead?

Pancetta is awesome bigger half resting in smoker at about 27c.