Hi I am making my first dry cure salami and have some questions. They probably have been answered before but I could not find answers from searches.
I am using a small refrig without an auto-defroster I bought at a garage sale. The picture here is that fridge that I just defrosted after 3 weeks. The humidity gauge sits at 80-90%, salt below to keep humidity at that range.
These salamis are 22 days old. Recipes are 1) Uncle Abs Venison dry cure 2) Len Poli Szalami Hungaraian the ones with the red twist ties on top. Used synthtic protien lined caseings.The fridg sets about 40-43F or 4-6 C . Is this the right temp?
I know mold is good and you want the salami's covered. Seems like there are 2 types here.The small stuff and the moldy fuzz? Is the moldy fuzz safe? Used cure #2
Then lastly when you taste test , you just cut one of the salamis in half and taste it? If you feel it needs more drying time do you just put it back leave uncoverd or un-protected and continue to dry it?
Thanks to everyone that contributes and a great forum.