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 get it right this time.
For the latest attempt, I kept the humidity at 90% for the first 3 days whilst the salamis were fermenting. I then dropped the humidity back to 85%. I have a nice layer of white mould now and they are losing weight. They've lost about 13% in 10 days.
Question is, should I keep it at 85% or should I lower it again to 75/80%? When would you do this?
I'm determined to get it right this time.
For the latest attempt, I kept the humidity at 90% for the first 3 days whilst the salamis were fermenting. I then dropped the humidity back to 85%. I have a nice layer of white mould now and they are losing weight. They've lost about 13% in 10 days.
Question is, should I keep it at 85% or should I lower it again to 75/80%? When would you do this?