Im looking to make my first Salami and like the look and simplicity of Spuddly's easy recipe.
I do have a question or 2 and im certain i will have more as i move along.
So first question
Spuddly suggests temp and RH of 8-18C at 55-70%RH to dry and mature, thats a nice wide margin but what is the "optimal" temp and rh?
Colin