This is my 2nd Salami making session. The 1st time I got some case hardening, but the salami was still very good. This time the temp and humidity are more appropriate, I'm using netting and squeezing and flipping the chubs daily.
As of this morning the Chubs that have been hanging since the 19th are showing about 25% weight lose. Far faster then before. I also notice the beginning of the white mold. Tis good.
Q: Looks like I might have to 40% to get to a complete cure and a hard salami. Sound right?