OK today i weighed my salami's ( see my other post "fermented sausage " )
My question is after only 14 days they have nearly lost their 30% weight for example my 975 grm salami now weighs 720 grms
( read 2.lb 3 oz down to 1lb 10 oz )
Mathematically 975 divided by 3 multiplied by 2 should give the 2/3rds weight ( get it ) = 650 grms I have 720 grms so in theory I only have 70 grms to lose ( or just under 3 oz)
So is the 30 % reduction scale just BS and I should just leave it for 20 days and have a taste.
Or does it take a lot longer to lose the remaining few grms / ozs
And in the crevices at the folds I have ............white mold
My question is after only 14 days they have nearly lost their 30% weight for example my 975 grm salami now weighs 720 grms
( read 2.lb 3 oz down to 1lb 10 oz )
Mathematically 975 divided by 3 multiplied by 2 should give the 2/3rds weight ( get it ) = 650 grms I have 720 grms so in theory I only have 70 grms to lose ( or just under 3 oz)
So is the 30 % reduction scale just BS and I should just leave it for 20 days and have a taste.
Or does it take a lot longer to lose the remaining few grms / ozs
And in the crevices at the folds I have ............white mold
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