Hi
I tried making salami and chorizo for the first time 19 days ago.
I used the ox casings, cure number 2 and a starter culture bought from sausagemaking.org along with the River Cottage recipe.
They have been hanging in my cellar at around 12-13c and 65% humidity.
I was expecting to have to wait about at least a month but they feel about ready now but there is not a great deal of mould growth, however whats there is white and chalky.
I was hoping someone could offer some advice on the following questions:
Is the humidity too low? If so what can i do.
Should i be expecting more mould?
Is it too early for them to be ready?
I tried some of the Chorizo last night but in a recipe that invovled cooking it and it was good.
Thanks