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So I'm on my 3rd attempt for making salami. One of the attempts didn't cure properly because of case hardening. At the time I had a small computer fan in the chamber which I have since removed. I've also calibrated my hygrometer too so humidity should be the correct reading. I'm determined to...

I just put a coppa in the fridge with the cure mix I made up. Only thing is I didn't read the recipe correctly. It said to put half the cure on then in 7 days put the other half on. Is that going to be a problem? What should I do?

I have some concerns about my salami that's drying and is only 1 week old. It smells quite strongly - like stinky cheese or old socks or something. It's not a smell that makes you gag like bad meat but it doesn't smell great either. I'm very new to drying meat and I'm not sure if it's OK...