Making salami (or trying to :-) )

mochosla said:

 
Well, thank you all for all your assistance. I had my brother and nephew over yesterday and told him about the salami and my fear of eating. He was like, heck with it! Let's try it. It was very good! We ate the whole thing and we are all still alive :-). Now, I just have to figure out why the others are not curing. But I have a feeling I will have to toss them and start with a new batch. 

Hoyti, I like the idea of adding the bactoferm but somehow, I thought it already had it in the mix. I guess not as it is not frozen. I will add it to my next batch (Bactoferm F-RM-52. Is this what you are talking about?) as well and also add the bactoferm 600.

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mochosla said:

 
Looks great! I love the dark color. Is it 100% pork? 

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mochosla said:

 
So I pulled out the remaining salamis I did not think were going to make it as they are squishy and cut into one of them. Well, the color looks fine and it smells just like the one we ate last week. I decided to taste it and the flavor is just fine so I'm putting them in my regular fridge for a couple of weeks and see what happens. Here is a pic. 

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• mochosla
• Apr 8, 2017

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