After vac. sealing the diced up Fuet Salami for a week, it was still just a bit more moist than I prefer when I check it. I resealed most of it but gave just a few pieces 3 more days in the curing chamber. It appears that batch looks like it will actually work out pretty well (outside cutting them into little pieces - not much for presentation). It has wonderful flavor that lingers in the mouth for quite awhile after consumption.FYI, I don't recommend more than one grind when making salami UNLESS you are making a soft spreadable salami like Ventricina, Nduja, or Ciauscolo. Too much of a risk of over working the fat, and if you've trimmed the meat right and removed all the tough connective tissue there is really no reason to double grind for most salamis.
Just remember that you do need some air movement in the first week or so maybe 10 days. Otherwise the chubs could get wet. This will lead to yeast and slime with RH around 85% which is where it should be at the beginning. After that a whisper of air movement is sufficient to the finish line.I did retro-fit my chamber with plastic shielding (above, below, and in front of the shelves) that protects the meats from almost all air movement.
I had the same chamber as you... You need to rotate your salami around. Did you take the return vent cover off? If not I highly suggest that you do.Good point. I'm not 100% sure how to accomplish that with several other batches in the chamber at the same time, presumably all needing slightly different micro-environments for where they are in the drying process. Maybe just hanging the new batches lower down in the fridge, just under the enclosed/protected zone is the best answer. They will certainly be more exposed to air movement.
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