So from the prior thread, I converted the meat mixed with instacure#2 into salami- originally intended for jerky- last night and hung it at 75F @ 75% RH. It has turned completely red overnight. Pic below.
My first batch of venison salami has been fermenting for 3 days in the same conditions. Some of them have turned red completely and firmed a bit while others have only partially turned and some of the area is still grayish in color. So my question is...in the picture below, are the ones that have not turned completely red junk or will they continue to change through the drying process? Plan on putting them in basement at 53 degrees and 70% RH in an old fridge rigged with fan, humidifier etc. I am thinking maybe my mixing of the bactoferm was not as robust as necessary and this has caused the splotchy conversion?
I'm a newbie and you all clearly have a great deal of experience so I thank you in advance.
Frank
My first batch of venison salami has been fermenting for 3 days in the same conditions. Some of them have turned red completely and firmed a bit while others have only partially turned and some of the area is still grayish in color. So my question is...in the picture below, are the ones that have not turned completely red junk or will they continue to change through the drying process? Plan on putting them in basement at 53 degrees and 70% RH in an old fridge rigged with fan, humidifier etc. I am thinking maybe my mixing of the bactoferm was not as robust as necessary and this has caused the splotchy conversion?
I'm a newbie and you all clearly have a great deal of experience so I thank you in advance.
Frank
