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I have a question about the fermentation time using F-LC. I am making another batch of salami and I usually ferment the salami at 80 degrees and around 85% R/H for 3 days, (72 hours). This has worked well in the past but this time I can't work with the salami for another day so it will be approx. 96 hours of fermentation at 80 degrees. Do you see any problem with the salami fermenting that extra day??
After the fermentation period I take the temperature down to 55 degrees and keep the humidity at 75-80% for drying. Thanks

There's a USDA spec about time above a certain temp. I'm not on my main computer so can't quote details. Perhaps someone else can advise the way of calculating it.
You're allowed so many hours in the 'danger zone'.
I guess that what I'm saying is that I think that there are issues with what you propose...
...but, other than my memory, have nothing to back it up.

Phil

I also am not near my figures (and am much better in theory than practice).
I recall that you can leave sausage to ferment for 6 days at 20 oC, but only 48 hours or so at 30 oC.
So maybe look into fermenting at a lower temperature?
(for the metrically challenged: 20 oC = 68 F, 30 oC = 86 F)

Thanks for the information. On the last batch I made I fermented it for 75 hours and it was fine. This time it went for 80.5 hours so I think it will be fine. Now it is down to 55 degrees and approx. 80% R/H. for drying.
I read somewhere that using FL-C that the meat should ferment for at least 72 hours but I have not read what the maximum period should be.

https://www.meatsandsausages.com/sausag ... /standards

This is a good read to understand degree hours in fermentation.