I had a go at salami / saucisson sec - 2 weeks ago - today all 8 are showing dubious furry mould (see photos)
They were in a large plastic crate hung from a stick of wood - I had a bowl in the crate with salted water in there to keep humidity up - think it was running 80-90%.
Recipe was based on Marianski Milano Salami P435 -
952 lean shoulder
230 pork back fat
30g salt
2.6 (3)g cure 2
2g dextrose
3.2g sugar
3-6g mix of ground pepper, ground juniper, ground green cardamon - mainly pepper
about 6g smoked garlic crushed
0.13g (well, my closest to it - very small) T-SPX culture in quarter cup red wine - I used 3 x the smallest mini spoon (1/32 tsp) as the jewellers scale didn't show this measure
mixed the culture / wine in first, then the mix of herbs / sugar / salt / cure, and mixed by hand (spoon) then stuffed in hog casings
pricked, kept for 60hours or so around 20C, then hung in the plastic tub with water, towel over to keep dark (so no air) at around 10-14C
I weighed one - in 2 weeks it had gone from 120g to 110g so not a lot of weight loss
Advice please! Do I need to make sure I have a fan in the crate? It wasn't sealed as such, but the lid was on so no air flow. Is air more important than moisture?
Also - the Marianski book and the Charcuterie book I have didn't mention introducing a mould on the outside - however some other posts suggest this - would this have helped?
(I've got photos but I can't find how to add them to this post - sorry!! Will keep looking and see if I can add in a reply)