I'm making salami over the weekend and have some questions about fermented salami.
Although we like to think we are salami masters (highly unlikely) we are but amateurs when it comes to fermenting at warm temps. I have the Bactoferm F1 culture and curing salt #2 which we will combine with our standard ingredients we use every year.
The recommended temp is roughly 20-30c for about 24 hours. (Not 100% sure on humidity id guess 80%)
I don't have a fermentation chamber, was just wondering what you fermentation veterans think I can do to compensate? Could I just find a room with enough humidity and bump up the central heating? Any advice is much appreciated.