I just tasted my salami, stuffed three weeks ago. The Aw had dropped to a level where I dared to taste it. Excellent! I really succeeded with the mold this time. I wish to thank you all for all good advice. I used sauerkraut liquid as a lactic acid starter and was worried about that, but without reason: it all turned out perfect.
Anyway, tasting this excellence, it makes you wonder about the stuff they sell to us in the stores: 30-40 $ /kg at Lidl and up to 100 $ elsewhere. And it's like 50% fat. How do they manage? Homemade is the best, we all know that, but I didn't know that there was such a difference on salami!